Sole Meunière

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Wondering what to do for dinner tonight? I found this recipe, for Sole Meunière on NYT Cooking. It is a simple recipe for lightly floured fish in a butter sauce. Check out the article. If you cannot read the recipe (sometimes they require you to put in your email), I’ve pasted the recipe below. Here is the article.

The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier.

For more of Julia Child’s cookbook check out Julia’s Kitchen Wisdom.

This exact recipe is not in the book but you can learn more French cooking styles within. Buy the book.

INGREDIENTS

• ½ cup all-purpose flour

• 6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry

• Kosher salt, to taste

• Freshly ground white or black pepper, to taste

• 4 tablespoons clarified butter

• 4 tablespoons unsalted butter, diced, at room temperature

• 3 tablespoons minced parsley

• 1 lemon, cut into wedges, for serving

PREPARATION

1 Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.

2 Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.

3 In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.

4 Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

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