📝 About This Recipe
Sogliola alla Mugnaia, or 'Miller's Wife Style' Sole, is a timeless Italian masterpiece that celebrates the delicate, sweet flavor of fresh Mediterranean flatfish. This dish transforms a few humble ingredients—butter, lemon, and flour—into a sophisticated meal defined by a nutty, golden crust and a bright, velvety citrus sauce. It is the epitome of coastal Italian refinement, offering a light yet luxurious dining experience that honors the sea's natural bounty.
🥗 Ingredients
The Fish
- 2 whole fish Dover Sole or Lemon Sole (approx. 350-400g each, skinned and cleaned)
- 1/2 cup Whole Milk (for soaking the fish)
- 1 cup All-purpose Flour (high quality, sifted)
- 1 teaspoon Fine Sea Salt (to taste)
- 1/2 teaspoon White Pepper (freshly ground)
The Sauce and Sautéing
- 80 grams Unsalted Butter (high-quality European style butter)
- 2 tablespoons Extra Virgin Olive Oil (to prevent butter from burning)
- 1 whole Fresh Lemon Juice (juiced just before using)
- 2 tablespoons Fresh Italian Parsley (finely chopped)
For Garnish
- 1 piece Lemon (cut into thin rounds or wedges)
- 1 tablespoon Capers (rinsed and patted dry (optional))
👨🍳 Instructions
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1
Begin by rinsing the sole under cold running water and patting it extremely dry with paper towels. Ensure the dark skin has been removed by your fishmonger.
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2
Place the fish in a shallow dish and pour the milk over them. Let them soak for 5-10 minutes; this helps the flour adhere and keeps the flesh moist.
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3
In a wide tray, combine the flour, sea salt, and white pepper. Whisk gently to ensure the seasoning is evenly distributed.
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4
Remove one fish from the milk, letting the excess drip off, and dredge it thoroughly in the flour mixture. Shake off any excess—you want a very thin, translucent coating.
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5
In a large non-stick or stainless steel skillet, heat the olive oil and 30g of the butter over medium-high heat until the butter foam subsides and begins to smell slightly nutty.
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6
Carefully place the floured sole into the pan. Do not overcrowd; if your pan is small, cook one fish at a time and keep the first warm in a low oven.
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7
Sauté the fish for 3-4 minutes on the first side without moving it, allowing a golden-brown crust to form. Use a large fish spatula to gently flip it.
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8
Cook the second side for another 2-3 minutes. The fish is done when the flesh is opaque and flakes easily at the thickest part.
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9
Transfer the cooked fish to a warm serving platter. Wipe the skillet clean with a paper towel to remove any burnt flour bits.
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10
Return the skillet to medium heat and add the remaining 50g of butter. Cook until it turns a light hazelnut color (beurre noisette), being careful not to let it turn black.
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11
Quickly whisk in the fresh lemon juice. The sauce will bubble and foam vigorously—this creates the emulsion.
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12
Stir in the chopped parsley and optional capers, then immediately pour this sizzling, fragrant sauce over the fish.
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13
Garnish with fresh lemon slices and serve immediately while the butter is still foaming.
💡 Chef's Tips
Always use fresh, never frozen, sole for the best texture and sweetness. Don't skip the milk soak; it acts as a delicate binder and removes any lingering 'fishy' odors. Ensure the butter reaches the 'noisette' stage (smelling like toasted nuts) for that authentic depth of flavor. Use a very wide spatula to flip the fish to prevent the delicate fillets from breaking apart. If the sauce is too sharp, add a tiny pinch of salt to balance the acidity of the lemon juice.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Gavi di Gavi or a Vermentino. Serve alongside steamed tournéed potatoes tossed in butter and parsley. Accompany with sautéed baby spinach or blanched asparagus tips for a light, healthy balance. A side of crusty ciabatta is essential for mopping up the delicious lemon-butter sauce. Finish the meal with a light lemon sorbet to cleanse the palate.