Sole meunière with brown shrimps

This simple recipe is a French classic made extra special with a brown shrimp sauce.


  • 3 tbsp plain flour
  • 2 whole megrim sole, skinned and filleted
  • 200g/7oz butter
  • 2 shallots, finely diced
  • 110g/4oz brown shrimps
  • 1 tbsp Gentleman’s Relish
  • 2 lemons, juice only
  • 2 tbsp chopped fresh flatleaf parsley
  • 250g/9oz baby spinach leaves

Preparation method

  1. Season the flour with salt and freshly ground black pepper then dredge the sole fillets in the flour.

  2. Heat a large frying pan until hot. Add 40g/1½oz of the butter and half the sole fillets and fry for 1-1½ minutes on each side, or until golden-brown.

  3. Remove the fillets from the pan and keep warm; repeat with the remaining sole.

  4. Add 100g/3½oz of the butter to the pan with the shallots and fry for 2-3 minutes, or until softened.

  5. Add the brown shrimps, gentleman’s relish and lemon juice and bring to a simmer.

  6. Add the parsley, salt and freshly ground black pepper and stir until well combined.

  7. Heat a frying pan until hot, add the remaining butter, the spinach and three tablespoons of water and cook for two minutes, or until just wilted

  8. To serve, spoon the spinach into the middle of serving plates. Top with the fillets of sole and spoon the sauce over the top.

Required techniques

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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