Sole is one of my go-to fish. Most people like salmon, but I prefer the light and flaky feel of a simple sole. When I saw that this week presented with Sole Meuniere, I honestly jumped up and down. We make fish just like this preparation often because it is so convenient and simple. The only difference is of course, butter. Usually we use a splash of olive oil, but of course in Julia’s good taste, butter must be used. It is clarified and removed of it’s milk solids and then the gold liquid is used to lightly fry the delicately battered fillets. The smell of the butter was astonishing. Buttery and nutty, the aroma took over the entire kitchen and I am sure peeked out through the door for our neighbors to salivate at.
Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
- 4-6 skinless, boneless fillets of sole
- 1/2 c flour
- 5-6 Tb clarified butter
- Fresh parsley, chopped
- Lemon wedges
- Salt and pepper, to taste
- 2 Tb capers (Optional)
- Lay out and pat dry the fillets. Season with salt and pepper.
- Dredge in a light coating of flour, removing excess.
- In a skillet on medium-high heat, pour clarified butter in and allow to heat just before browning.
- Place fillets in, not overcrowding the pan. About 3-4 in a large skillet. Brown on one side for about 1-2 minutes and flip over to brown other carefully.
- Remove fish to a platter and add capers to butter, if using for another minute. Pour capers and butter over fish.
- Garnish with lemon and fresh parsley.
Bon Appetit! Follow on Twitter @JC100