photos, Diane Carnevale
We made Julia Child's classic buttery, lemony sole meuniére last night. Just as Julia never forgot the first time she ate this meal in France (it was a food epiphany for her!) I too will never forget my first taste of this dish that Dan made for us. It melted in my mouth like buttaaah. Okay, maybe because there is a lot of butter in the sauce. And it has lots of zesty lemon too. Butter and lemon, my favorite combo! You can always cut back on the butter, which I do and it's just as good. We always use fines herbs with this—a mix of chopped tarragon, chives, parsley, and chervil, because that's the way Julia first had it. Fresh chervil is difficult to find, but you should be able to find the other herbs at any market.
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Ingredients
3/4 to 1 pound of sole or flounder fillets
1/4 cup or so of flour for coating the fish
2 tablespoons (total) chopped fresh chives, tarragon, parsley, and chervil
3 tablespoons to half a stick butter
2 tablespoons grape seed oil or clarified butter
2 tablespoons lemon juice
salt + pepper to taste
Ingredients
3/4 to 1 pound of sole or flounder fillets
1/4 cup or so of flour for coating the fish
2 tablespoons (total) chopped fresh chives, tarragon, parsley, and chervil
3 tablespoons to half a stick butter
2 tablespoons grape seed oil or clarified butter
2 tablespoons lemon juice
salt + pepper to taste
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