Julia Childs Sole Meuniere Food

JULIA CHILD'S SOLE MEUNIèRE RECIPE

Steps:

• Layout and pat dry the fillets. Season with salt and pepper.
• Dredge in a light coating of flour, brushing off excess with your fingers.
• In a skillet on medium-high heat, pour in clarified butter and heat until just before browning.
• 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.
• Remove fish to platter, and if using, add capers to butter and heat for a minute. Pour capers and butter over fish.
• Garnish with lemon and fresh parsley. Serve.

SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Place an oven-safe platter in the oven to warm.
• Spread the flour on a plate or pie dish. Heat the Clarified Butter in a large nonstick skillet over medium-high heat. Meanwhile, sprinkle the fish with salt and pepper on both sides. Dredge the fish in the flour and shake off any excess. Once the Clarified Butter is hot, add the fish to the skillet and sear, occasionally basting the fish with the butter in the skillet, until golden brown, 1 to 1 1/2 minutes. Carefully turn the fish over and cook the other side until golden but the fish is still slightly springy to the touch, about another minute. (If the fish flakes easily, it's overcooked.) Transfer the fish to the warmed platter.
• Return the skillet to medium-high heat and add the European butter. Cook until it melts, then turns lightly browned and smells nutty. Add the capers, if using, and season with salt and pepper. Add the lemon juice-the butter will splutter-and swirl the skillet to incorporate. Spoon the sauce over the fish, then garnish with the parsley and serve.
• Melt the butter in a small saucepan over medium-high heat. Continue to cook until a layer of white milk solids floats to the surface and the butter becomes foamy. Lower the heat to medium and continue to gently boil. The milk solids will sink to the bottom of the pan. Once the boiling has stopped, pour the butter through a cheesecloth-lined strainer into a glass measuring cup or heatproof bowl to filter out the milk solids. Cover and store in the refrigerator.

JULIA'S SOLE MEUNIèRE

Steps:

• Season the fish with salt and pepper and turn in flour, shaking off excess.
• Heat 1 teaspoon butter and 1 teaspoon oil in a pan until the butter foam begins to subside.
• Lay in the fillets and sauté for about a minute on each side, just until the fish begins to take on a light springiness to the touch. -Do not overcook; if the fish flakes, it is overdone.
• Remove to a hot platter and sprinkle a tablespoon of minced fresh parsley over the fish.
• Rapidly wipe the pan clean with paper towels (so the flour residue will not speckle the butter to come - or use a fresh pan).
• Heat 2 tablespoons of unsalted butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and capers before spooning the hot butter over the fish.

SOLE MEUNIERE

Steps:

• Sole: Heat a saute pan over medium-high. Season both sides of fish with salt and pepper. Place flour in a shallow dish. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter.
• Swirl half of oil and butter in pan and, when foam subsides, place 1 fish in pan, white skin-side down. Saute until browned on first side, 4 to 5 minutes. Turn fish over carefully and saute until other side is crisp and golden brown, 4 to 5 minutes more. Transfer to a serving plate.
• Repeat with remaining oil and butter to saute remaining fish, then transfer it to another plate.
• Beurre noisette: Sprinkle half of parsley on each fish. Heat butter in a medium saucepan over high, swirling to melt. Cook until starting to brown, then remove from heat, and, as butter darkens to a hazelnut color, toss in capers and lemon juice; swirl to combine. Pour beurre noisette over fish and serve.