SVS: Sole Meunière

Marc Matsumoto

Hi! I'm Marc, and I want to teach you some basic techniques while giving you the confidence and inspiration to cook without recipes too!

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The idea here was simple, apply a modern French technique to a French classic. I lightly salted two cleaned flatfish and bagged them along with slices of lemon and sprigs of parsley. They went into the Sous Vide Supreme for half an hour at 60 degrees C. Because the fish is usually floured and pan

SVS: Sole Meunière

The idea here was simple, apply a modern French technique to a French classic. I lightly salted two cleaned flatfish and bagged them along with slices of lemon and sprigs of parsley. They went into the Sous Vide Supreme for half an hour at 60 degrees C.

Because the fish is usually floured and pan fried, I decided to reproduce the crisp edges by caramelizing panko in butter. The sauce was just some browned butter whisked together with lemon juice. When the fish was done, I opened the bag up, discarded the lemon and parsley, then slid the fish right onto a platter. The caramelized panko got sprinkled on top and then the sauce was drizzled over everything.

SVS: Sole Meunière

At least that's how the dish was supposed to go. In reality I got lazy at the last minute and decided to just add lemon juice to the browned butter and panko rather than try and fish the panko out first. Of course the lemon juice soaked into the breadcrumbs rendering them soggy and the sauce didn't emulsify quite as planned.

Still, the fish was irresistibly tender and absorbed the rich tangy sauce like a sponge. The panko, while failing in the texture department provided a wonderful nutty toasted bread flavor, which if you closed your eyes could almost pass for breading on the fish itself.

Next time, I'll do it right.


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