4 responses

  1. Kathleen
    April 17, 2013

    This isn’t the way I learned it… I watched Julia;s assistant make this recently on PBS, a show called weeknight dinners or something. The lemon is supposed to be peeled, like an orange, and the sections added to the butter/caper/parsley in the pan. As they disintefrate, the lemon de-glazes the delicious fish bits in the pan. The parsley is not a garnish, it’s an important flavor of the sauce.

    If you make it right, it is one of the best things you’ll ever put in your mouth.

    • Samantha
      Samantha
      April 17, 2013

      Hi Kathleen. I know I followed the recipe exactly as in her book, “Mastering the Art of French Cooking”. I don’t remember peeling lemon, and I would because I LOVE lemon peel and zest. Perhaps her assistant made a different version? However, I would love to try that version as well.

  2. Kathleen
    April 17, 2013

    Ah, my apologies, I just looked it up… Sara Moulton’s recipe was an adaptation, with a Grenobloise sauce… no zest, or pith, the sections of lemon are just like you’d section a tangerine to eat. It was a revelation for me. This was my first experience with the dish, so I didn’t realize it was an adaptation, but I can tell you I love the sauce so much I make it about once a week.

    Also notable, Sarah just pan fried the fish in oil, so it was a bit crispy. I love the texture, with a bit of crunch. Cuts down on the butter. used canola, so I could cook the fish quickly and have it tender on the inside, crunchy out. The butter I save for the sauce, and since it’s not clarified, it’s a lot less hassle. In thinking about it, I guess she was simply updating the recipe. She used trout, I used Tilapia
    Here’s Sara’s recipe. Also on that episode, a souffle omelet I want to try. Have you done one of those? Thanks for making me hungry!!!

    http://saramoulton.com/2013/02/sauteed-fish-fillets-meuniere-with-sauce-grenobloise/

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