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.
Ingredients
- 4 to 6 skinless, boneless filets of sole
- 1/2 cup flour
- 5 to 6 tablespoons clarified butter
- fresh parsley (chopped)
- lemon wedges
- salt and pepper, to taste
- 2 tablespoons capers (optional)
Directions
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Step 1
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| Layout and pat dry the fillets. Season with salt and pepper. |
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Step 2
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| Dredge in a light coating of flour, brushing off excess with your fingers. |
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Step 3
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| In a skillet on medium-high heat, pour in clarified butter and heat until just before browning. |
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Step 4
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| 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. |
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Step 5
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| Remove fish to platter, and if using, add capers to butter and heat for a minute. Pour capers and butter over fish. |
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Step 6
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| Garnish with lemon and fresh parsley. Serve. |
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