Julia Child’s Sole Meuniere

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2-4 fillets of sole OR flounder OR turbot (boneless and skinless)

Salt and pepper (to taste)

1/2 cup all-purpose flour

3 tablespoons clarified butter (or ghee)

1 tbsp unsalted butter

1/2 lemon (juiced)

2-3 tablespoons capers

2-3 tablespoons fresh parsley (chiffonade)

Directions

Use paper towels to pat the sole fillets dry very well and season both sides with salt and pepper. Lightly dredge fillets in flour, shaking off any excess

Bring a wide skillet to medium heat and add clarified butter.

Place fillets in, not overcrowding the pan, about 2 fillets per skillet and brown on the first side, for about 1-2 minutes. Flip over and cook on the the side for 1-2 minutes or until fish is lightly golden brown.

Remove fish to a platter and in the same skillet, melt butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.

Spoon lemon caper sauce over fish and serve immediately.

Notes

it's julia child so it's pretty basic, serve with salade vert,

timut peppercorns add a lot to this as does maldon finishing salt

chiffonade the parsley

Nutrition

• Calories: 841 kcal
• Total Fat: 34 g
• Saturated Fat: 15 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Cholesterol: 449 mg
• Sodium: 842 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 114 g