Julia’s Sole Meunière

Julia’s Sole Meunière (Draft)

This recipe changed the course of Julia Child’s life. It all happened one evening in 1948 in Rouen, France at Restaurant La Couronne. It was most likely prepared table-side by the maître d’hótel. From her description of the experience, it changed her from a person who lived to eat, rather than simply eating to live.
Servings

4

Prep time

35 min

Ingredients
  • 6 skinless and boneless Petrale sole, 4 to 6 ounces each and ⅜ inch thick
  • Salt and freshly ground white pepper
  • ½ cup or so flour on a plate
  • About 4 tablespoons of clarified butter
  • 3 tablespoons minced fresh parsley
  • 4 to 6 tablespoon unsalted butter
  • 1 lemon, cut into wedges
Preparation
Clarified Butter
Plain butter will burn and speckle rapidly because of the milky residue it contains, but when you clarify the butter you rid it of that residue.The process is fairly simple. Heat the butter in a sauce pan for a few minutes, then skim off the residue floating on the surface. Be careful not to heat the butter too long, or the butter will burn and darken. Set aside while you sauté the fish.

Sautéing 
Pat the fish dry. Dust the fillets lightly on each side with salt and pepper. The moment before sautéing, rapidly drop each into the flour to coat both sides and shake off the excess.

Set the frying pans or pan over high heat and film with 1/16 inch of clarified butter. When the butter is very hot but not browning, rapidly lay in as many fillets as will fit easily, leaving a little space between each.
Sauté a minute or two on one side, turn carefully so as not to break the fillet, and sauté a minute or two on the other side.

The fish is done when just springy rather than squashy to the touch of your finger. Immediately remove from the pan to warm plates or a platter. (Or, if you are sautéing in 2 batches, keep the first warm for the few minutes necessary in a 200 F oven.)

Sauce and Serving:
Sprinkle each fillet with parsley. Wipe the frying pan clean, set over high heat, and add the fresh butter; heat until bubbling and pour over the fillets – the parsley will bubble up nicely. Decorate with lemon wedges, and serve at once.

Source: Adapted from The Way to Cook by Julia Child  © 1989
Purchase: Adapted from Mastering the Art of French Cooking by Julia Child Copyright 
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