Dearie, the biography of Julia Child is out and on my nightstand. I have read many compelling biographies (and a few as dry as sand) but this reads like a Fitzgerald novel – full of twists and turns, exotic places and superlatives a plenty.
Ironically, Julia did not grow up as a foodie. On the contrary, she saw food as not much more than a necessity; fuel to keep going. And going she did. She traveled the world in search of excitement, meaning and a man. She found that man in Paul Child, while they were both stationed in the far east during the war.
Her romance with Paul led her to France and her romance with food. The story of the first time food made an impact was her first lunch after arriving in France. She had Sole Meuniére and it changed her life. She repeated this beautifully simple meal many times in her first few weeks in Paris until Paul finally got her to branch out. If it was good enough to hook Julia it should make a splendid dinner for you and your significant other.
Since Julia’s first experience with this dish was in Normandy, I would assume that the fish was extremely fresh Dover Sole, caught miles and probably hours from where she sat. The butter was also probably hand churned steps from where she sat. So, in order to experience this as closely as Julia did I suggest that you get some wild caught pacific sole (Real Dover Sole does not exist in this country) and the best butter that you can find.
- 2 Sole Filets (about 10oz)
- 3 Tablespoons + 1 Tablespoon Really Good Butter
- 1/2 Cup Flour
- Sea Salt
- Fresh Ground Pepper
- 1 Challot, minced
- 2 Tablespoons Flat Leaf Parsley, finely chopped
- Dry White Wine
- Lemon Wedges
- Sauté Pan
- Chef’s Knife
- Flat Bowl
- Wash and pat dry the fish.
- In a flat bowl or plate. liberally salt and pepper the flour.
- Dredge the filets through the flour mixture on both sides.
- In the pan, melt three tablespoons butter over medium-high heat.
- When it stops foaming, carefully place the filets in the pan.
- Sauté on one side for 3-4 minutes, so the bottom becomes golden brown.
- Carefully flip both filets.
- Sauté for another 2-3 minutes.
- Remove to two warmed plates.
- Turn flame down and add the rest of the butter.
- When it melts add shallot and parsley and sauté for a minute or two.
- Add a splash of dry white wine and let cook down by half.
- Add a good squeeze of lemon
- Spoon sauce over fish. Serve with a wedge of lemon.
Boiled Potatoes are a wonderful, traditional complement to this fish and a simple salad after.