Tuesday, June 15, 2010

Sole Meuniere

One of the most memorable dishes from the Julie and Julia movie was the first one we see Julia Child eat: sole meuniere. It's based on Julia's recollection of the meal in the memoir My Life in France. In both the book and the movie, Julia is served a whole sole, delicately cooked in butter and lemon. It's the first time she falls in love with food.

Sole Meuniere

It made me want to try sole meuniere at the earliest opportunity. I wasn't ambitious enough to attempt a whole sole, so I used fillets instead. It was still delicious, even if the presentation isn't as grandiose as in a proper French restaurant.

Sole Meuniere


  • 2 fillets of sole
  • 2 1/2 tbsp butter
  • 1/2 small lemon, cut lengthwise in half (so 2 quarters)
  • about 1/4 cup flour
  • chopped parsley to garnish
  • salt and pepper, to taste


  1. Melt 2 tbsp of butter in a pan just large enough to hold both fillets.
  2. Dry the fish thoroughly and season both sides with salt and pepper. Dredge fish in flour, shaking off excess.
  3. When the butter has stopped foaming, slide the fillets into the pan, "presentation side" down. Cook until golden brown and crisp, 2-3 minutes.
  4. Meanwhile, thinly slice one of the lemon quarters on the horizontal (so you get little triangles).
  5. Flip the fish over and cook another 2-3 minutes, until that side is also golden brown. Turn off the heat.
  6. Swirl in the remaining 1/2 tbsp of butter, add the lemon slices, and top with parsley. Squeeze lemon juice from the remaining wedge of lemon over both fillets.

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