JULIA CHILD'S SOLE MEUNIERE
recipe for Julia Child Sole Meuniere, simply made with lightly breaded fillets of sole that is served with a lemony caper butter sauce.
Provided by Samantha Ferraro
Categories Main Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Use paper towels to pat the sole fillets dry very well and season both sides with salt and pepper. Lightly dredge fillets in flour, shaking off any excess
- Bring a wide skillet to medium heat and add clarified butter.
- Place fillets in, not overcrowding the pan, about 2 fillets per skillet and brown on the first side, for about 1-2 minutes. Flip over and cook on the the side for 1-2 minutes or until fish is lightly golden brown.
- Remove fish to a platter and in the same skillet, melt butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.
- Spoon lemon caper sauce over fish and serve immediately.
Nutrition Facts : Calories 841 kcal, Carbohydrate 14 g, Protein 114 g, Fat 34 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 449 mg, Sodium 842 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
JULIA CHILD'S SOLE MEUNIèRE RECIPE
Sole meunière is the second course, and probably the most memorable course, Julia Child had during her first meal in France.
Categories Main Dish
Number Of Ingredients 7
Steps:
- Layout and pat dry the fillets. Season with salt and pepper.
- Dredge in a light coating of flour, brushing off excess with your fingers.
- In a skillet on medium-high heat, pour in clarified butter and heat until just before browning.
- Place filets in the pan, without overcrowding, about 3 to 4 a skillet. Brown on one side about 1 to 2 minutes, and carefully flip over to brown the other side.
- Remove fish to platter, and if using, add capers to butter and heat for a minute. Pour capers and butter over fish.
- Garnish with lemon and fresh parsley. Serve.
SOLE MEUNIèRE
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. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, seafood, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams
SOLE MEUNIERE
This recipe is inspired by the one in "Julia and Jacques Cooking at Home" (copyright Julia Child and Jacques Pepin, published by Alfred A. Knopf). Ask your fishmonger to clean the fish for you.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Sole: Heat a saute pan over medium-high. Season both sides of fish with salt and pepper. Place flour in a shallow dish. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter.
- Swirl half of oil and butter in pan and, when foam subsides, place 1 fish in pan, white skin-side down. Saute until browned on first side, 4 to 5 minutes. Turn fish over carefully and saute until other side is crisp and golden brown, 4 to 5 minutes more. Transfer to a serving plate.
- Repeat with remaining oil and butter to saute remaining fish, then transfer it to another plate.
- Beurre noisette: Sprinkle half of parsley on each fish. Heat butter in a medium saucepan over high, swirling to melt. Cook until starting to brown, then remove from heat, and, as butter darkens to a hazelnut color, toss in capers and lemon juice; swirl to combine. Pour beurre noisette over fish and serve.
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