Sole meuniere

The weekend usually brings along the farmers market in my city. Every Saturday the city center is filled with stands with fresh produce from around the Utrecht area. Beside the mushroom stand, one of my favourite buys is fresh fish. Few weeks ago I bought some beautiful Dover sole and since then I am totally hooked.  Every Sunday for the past few weeks I am preparing sole meuniere for dinner. I think this is one of the easiest and the best dishes ever. Served along with some sautéed veggies, some french fries and some garlic sauce this makes one of the most delicious meals out there.  According to Wikipedia meuniere refers to both a sauce and a method of preparation, primarily for fish. The word itself means “miller’s wife”. Thus to cook something à la meunière was to cook it by first dredging it in flour. A meunière sauce is a simple preparation — brown butter, chopped parsley, and lemon — and the name refers to its unelaborate rustic nature.

sole Meuniere

1 cup flour

6 fresh sole fillets




lemon juice

freshly chopped parsley

In a large skillet heat about 2 tablespoons of butter until it starts browning slightly (clarifies), this will give it a nutty flavour. Mix flour, salt and pepper and dredge the fish fillets through the mixture. Place 2 sole fillets in the hot skillet and lower slightly the heat. Cook the fillets for about 2-3 minutes and carefully turn on the other side with a spatula.  Add fresh lemon juice, parsley, salt and pepper (if needed).

Repeat the same procedure for the remaining fillets and serve immediately. 


Mushrooms & pasta

I love the idea of easy dishes, especially in the summer when you don’t want to spend all your time in the kitchen but you would rather be outside, enjoying a glass of cava or proseco and some sun.

One of my favourite summer dishes is pasta with mushrooms. It takes less than half an hour to make this dish, it is full of flavours and very tasty as well.

pasta with mushrooms and pine nuts

serves 4

500 grams of pasta

3 garlic cloves

6 big ripped diced tomatoes or 2 cans of diced tomatoes

2 chilli peppers

600 grams mushrooms


pine nuts

parmesan cheese

salt, pepper

1/2 teaspoons sugar

1 tablespoon balsamic vinegar

Start by making the sauce for the pasta. First, fry some chopped garlic and chilli peppers in a pan with 2-3 tablespoons olive oil, infused with thyme. Add the mushrooms into the pan and fry them for few minutes until the mushrooms are cooked throughout. Add the tomatoes and cook them for about half an hour (add water if the sauce if reducing too much). Add the sugar and the vinegar to the sauce – this will bring out flavours of the sauce and will prevent it from turning sourish). When the sauce is almost done, add some basilicum cut in thin ribbons. Meanwhile cook the pasta according to the instruction on the package. Drain the pasta and add them to the sauce. Usually, I like to cook the pasta with the sauce for few minutes to get them well mixed.

Serve the pasta with a lot of parmesan cheese and some pine nuts.