Sole Meuniére is just one of hundreds of spectacular French recipes. I chose it for our International Cuisine meal because it was Julia Child's Epiphany! Her first meal in Rouen that changed her, and the world because of it. Julia Childs made French cooking accessible to the rest of us.
This is what she said about her first experience eating Sole Meuniére. "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." She later said, "that lunch in Rouen..... It was the most exciting meal of my life."
My husband concurs and thinks it just might be the best fish he has ever had, I agree! A super simple recipe that is delicious, I would highly recommend you make it!
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Sole Meuniére (Pan fried Dover Sole)
- 8 fllets sole boneless and skinless
- 1/2 cup flour
- 4 tablespoons clarified butter or ghee
- 1 stick unsalted butter
- 1 lemon juice of
- 1 Tablespoon fresh parsley chopped
- salt and pepper to taste
- Layout and pat dry the fillets.
- Season with salt and pepper
- Heat a tablespoon of clarified butter in a skillet large enough to hold two fillets over medium heat. (Julia Child loved an oval frying pan for this dish and it is on display in the Smithsonian along with her entire kitchen.)
- Dredge the fillets in the flour on both sides and gently shake to remove any excess.
- Place the fillets in the clarified butter and brown about 1-2 minutes per side. Taking care when you flip them, use a spatula, they are very delicate fillets.
- Set on warm plate and repeat until all the fillets are cooked. Adding in clarified butter and wiping out the pan as necessary.
- Melt the unsalted butter in the pan and just as it is browning, Add in the fresh lemon juice. (note this will splatter quite a bit.
- Plate the fillets and pour the lemon butter sauce over the top.
- Garnish with parsley
- Bon Appetit!