You can make this French dish easily.If you salt the sole, and wipe the moisture that comes out well, you can eliminate any fishy odor. Serve with lemon if you like. Recipe by bigbig123

There's was red sole at the supermarket. This is the meunière that I have been wanting to make for ages. I tasted it first at a restaurant and worked out a homemade version of it.Steps 3 and 4 are the most challenging. After Step 3 is finished, apply the salt in Step 4. Pinch the skin and peel it off. Recipe by zac56105

I saw someone prepare some whitefish with a lemon sauce on TV. I got rid of the sweetness of that sauce to make this simple variation.Covering the sole with a lot of flour will make them crispier when fried. It will also help the sauce stay coated on the fish.The tartness of this sauce is quite strong. If you don't like that, you can try to use 2 tablespoons of lemon juice instead. Recipe by Kazu kitchen

I had sole meuniere in Belgium, and I was blown away by the dish (I'd never had it before).I happened to find some sole at the supermarket near to our house, so I cooked it with mushroom cream sauce.Do not bring the sauce to a boil once you add the soy milk. If you bring it to a boil, it will separate, and it won't look or taste nice.It's rather difficult to fillet the sole, so ask the fishmonger to do it for you. Recipe by Nyankorohasshi-

It is difficult to fry sole filets without damaging the shapes as they are so tender. I decided to fry them over a high heat quickly at first. Turn over with the top side not cooked yet. It is a good idea!Adjusting the heat is very important here. It is like shallow-frying. At first, fry the surface quickly over a high heat and flip over. it is easier in this way. When you do this, slide your fish slicer underneath from the head end to the tail end, not lengthways. Do not use a cover as the steam makes the fillets too soft. Recipe by Yuuyuu

I made this because I wanted to eat a tasty dish of flounder...I chose to use flounder from Aomori prefecture.If the fillet still has its skin on it, cook the fish well on the side with the skin, then just quickly cook it on the opposite side. Recipe by hmaruuo

I came up with this easy meunière for reasonably priced fillets of flounder. Recipe by Rachis

It's rare to see flounder filets in the the midwestern region of the U.S., so when I saw some I bought them right away.I usually make this with salmon, but I tried making it with flounder instead.In Step 4, if there isn't enough oil left in the pan, add a little butter and lemon juice. The fat in the pan will splatter when you add the lemon juice, so be careful. Recipe by Mr. in USA

I wanted to make a meunière a bit different from the norm, so I tried using curry powder. My husband always says that curry is too spicy, so I snuck a dash of it on when he wasn't looking and he didn't notice the taste at all.When flounder is cooking, it can crumble fairly easily. So try not to touch it until you turn it over.Use however much curry powder you like.Use whatever fish you like as well! Recipe by Garikonomama

When I was in middle school, I learned this in Home Economics.It's best if it's a little salty, but be careful not to over-do it.If you soak up the juices that come out of the fish with paper towels, it will cut down on the smell.If you don't have white wine, use cooking sake. Recipe by mamylife

I found 4 filets for 298 yen at the local supermarket, so I thought it would be easy to skin them myself. Before, I had failed at simmering some threadsail fish with the skin intact, so this time I tried researching how to skin fish on the internet. It was my first time, but it was a good experience.Meunière falls apart quite easily, so put a good amount of flour in the hot pan, then cook as though you're frying until crispy. Recipe by Tanpopo mama

It's an easy and simple butter cake that is great for picnics.- They are actually tastier after sitting in a plastic bag overnight than right after they are baked.- You can add cocoa powder to make a chocolate version.- If you want to make an Earl Grey tea version, omit the vanilla extract and add 1 teaspoon of ground Earl Grey tea leaves. Recipe by OZCOOKING