Sole Meunière
The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon, and parsley. Fish is the center of the dish, so using a quality fillet is important.
Directions
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Place flour in a shallow plate. Season both sides of fish fillets with salt and pepper then dredge fish in flour, shaking off excess.
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In a large skillet over medium-high heat, add 2 tablespoons clarified butter until shimmering. Place half of the fish fillets in the pan and cook until just golden, 2 to 3 minutes per side. Transfer to a plate with foil to keep warm. Wipe out the skillet to prevent any excess butter from burning. Add 2 more tablespoons of clarified butter to skillet and heat until shimmering, then cook remaining fillets.
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Arrange the fish on a serving platter. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, but not browned, 1 to 2 minutes. Drizzle evenly over fillets and garnish with parsley. Serve immediately, with lemon wedges on the side.
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Pommes Duchesse Potatoes
From Shawnie's class “Evening in Paris”
