Sole meunière is a classic French dish consisting of sole, whole or fillet, that is dredged in milk and flour, fried in butter and served with the resulting brown butter sauce and lemon. Sole has a light but moist texture when cooked and has a mild flavour. Since sole is a flatfish, a single fish will yield four fillets rather than the two fillets that a roundfish will produce. When preparing sole meunière, a true Dover sole is preferred. In classic service, the whole sole is sautéed tableside and boned by the server.