Sole Meunière

"I closed my eyes and inhaled the rising perfume. Then I lifted a forkful of fish to my mouth, took a bite, and chewed slowly. The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter. I chewed slowly and swallowed. It was a morsel of perfection." - Julia Child, describing her first meal in France.

Sole Meunière was the first dish Julia Child enjoyed after disembarking at the port city of Le Havre and driving to Restaurant La Couronne in Rouen for lunch. She wrote about that meal often. What she didn't know at the time, was that it would be her first stop on a long road to a whole new adventure and career that would last the rest of her life.

This is a classic and delicious French dish, but it is easy and quick in its preparation. Julia made it with clarified butter and without lemon. I make it both ways but enjoy the addition of lemon as it cuts the richness of the butter and adds more flavor. Serve it with rice and a mélange of vegetables.

Sole Meunière
(Makes 6 servings.)

• 6 sole fillets (about 6 to 8 ounces) each, skinned
• 1/2 cup all purpose flour (or gluten-free flour for a GF dish)
• Salt and freshly ground black pepper
• 6 teaspoon extra virgin olive oil or vegetable oil
• 6 tablespoon (3 ounces) butter
• 2 tablespoon fresh lemon juice, plus sliced lemon for garnish
• 1 tablespoon chopped fresh Italian parsley, for garnish

Sole Meunière

Rinse the fish and pat it dry with paper towels. Sprinkle both sides of fish with salt and pepper. 

Place flour on a plate or in a pie pan. Season with salt and pepper.

Dredge fish on both sides in seasoned flour; shake off excess. Place on a separate plate.

Heat 2 teaspoons of oil and 2 teaspoons of butter in large skillet over medium-high heat until oil is hot and shimmers. Reduce heat to medium and add fish, skinned side up. Cook until golden on bottom, about 1 minute. Carefully turn fish over and cook until opaque in center and golden on bottom, about 2 minutes (this should be done in batches, cleaning the skillet in between and adding more butter and oil). Divide fish among 6 warmed plates; tent with foil.

Pour off drippings from skillet; wipe with paper towels.

To make the sauce, place skillet over medium heat. Add remaining butter, should be about 4 tablespoons, until melted and beginning to brown. Remove from heat, add the lemon juice and swirl the mixture in the pan. Spoon over the warm fillets and sprinkle with parsley. Garnish with the lemon slices and serve immediately.

Bon Appétit!