• 150 g cleaned sole loin
  • 80 g lightly browned butter
  • 15 g lemon juice
  • 20 g fish stock
  • 5 g of chopped parsley


To prepare this recipe for sole à la Meunière, start by seasoning the fish with salt and pepper.

Then, in a vacuum bag, add the lemon juice, butter, stock and fish.

Cook the mixture in the SmartVide sous-vide cooker at 60°C for 18 minutes.

After 18 minutes, take the fish out of the bag. Meanwhile, in a tray or bowl and with the help of a sieve, emulsify the juices with the butter until you obtain a shiny sauce.

Finally, add chopped parsley to the sauce and cover the fish with it.

Sole à la Meunière

In this recipe, the vacuum cooking technique helps to cook the fish to perfection, without flaws. It also allows the recipe to be standardised.

Notes from the chef