Recipes

Sole Meuniere with Lentil Salad

Serves 4

| Prep Time: 10 min

| Cook Time: 30 min

| Total Time: 40 mins

You may need: French Dijon Blend

Discover The Recipe

Indulge in the epitome of French culinary excellence with this Sole Meunière with Lentil Salad recipe. This iconic dish celebrates the rich heritage of French cuisine, where tradition and innovation intertwine in a symphony of flavors. Originating from the coastal regions of France, Sole Meunière is a classic dish that pays homage to the bounties of the sea. Delicate sole fillets are lightly coated in flour and sautéed to golden perfection in a sizzling pan of butter. The result is a sublime combination of tender fish enveloped in a velvety, nutty richness that tantalizes the senses.

To complement this exquisite and delicate fish, our chefs prepared tender lentil salad, an embodiment of French culinary artistry. Lentils, often referred to as the "caviar of the poor," have long been cherished in French cuisine for their hearty, earthy flavor and nutritional value. The salad is adorned with a luscious olive oil-Dijon dressing, a classic French combination that elevates the dish to new heights. Dijon style mustard, hailing from the picturesque town of Dijon in Burgundy, adds a distinctive tang and depth to the dressing, perfectly harmonizing with the lentils and enhancing their natural flavors. With this dish embrace the spirit of French gastronomy and let the flavors of our Sole Meunière and Lentil Salad transport you to the sun-drenched coasts of France, where every bite tells a story of passion and finesse. Bon appétit!

Ingredients

Lentil Salad:
1 cup green lentils
3 cups water
½ tsp salt
¼ cup olive oil
1 Tbsp Piquant Post French Dijon spice
1 tsp honey
2 Tbsp lemon juice
2 Tbsp white wine vinegar
2-3 Tbsp fresh parsley, chopped
Sole Meuniere:
3 lbs sole filets
4 Tbsp flour
1 tsp salt
½ tsp pepper
4-5 Tbsp butter, unsalted
½ lemon, juiced
½ lemon, sliced
1 Tbsp fresh parsley, chopped, for garnish
Lemon slices, for garnish

Notes

We recommend using brown or green lentils, as these lentils hold their shape better than other varieties (red or yellow).

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Make the lentils: bring water and ½ tsp salt to a boil. Add lentils, and simmer for 20 mins. Meanwhile, combine olive oil, Piquant Post French Dijon, honey, lemon juice, white wine vinegar, and parsley in a small bowl and whisk. When lentils are done, drain. Then, in a medium bowl, combine lentils with the olive oil dressing.

Pat dry the sole filets. On a large plate, combine flour, salt and pepper. Dredge the filets in the flour, covering the fish, and shake off any excess. In a large nonstick pan, melt 2 Tbsp butter over Med-High heat. Fry fish in the butter, 2 mins per side. Remove from the pan and keep warm.

Lower heat to Med and add remaining butter to pan. As butter begins to brown, stir and add lemon juice and slices. Remove from heat.

Serve fish filets over lentils, and drizzle with brown butter and lemon sauce. Garnish with lemon and parsley.

Alternatives & Substitutions

Substitute sole for any white flaky fish like tilapia or cod.
Try using French Dijon Blend in our Bistro Flank Steak or Creamy Chicken Dijon.
This Chicken Provencal can easily be made in the slow cooker for an easy weeknight meal. Don't forget the perfect appetizer for your meal with our Mushroom Pate.
Add a zing to this Broccoli Chicken Mac and Cheese.
Craving salmon instead? Try this Baked Dijon Salmon
Looking for more plant-based alternatives? Try using the dijon blend to make this delicious Mushroom Bourguignon or Salade Lyonnaise recipes.
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