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Sole Meuniere Julia Child

Features:
  • Fish
  • One Pot/Pan
Cuisine:

Sometimes the simplest recipes are best, and in the case of Sole Meunière this is very true.

  • 15 minutes
  • Serves 2
  • Easy

Directions

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Sole Meunière is a classic French dish that is super easy and quick to prepare. Julia Child made this dish famous Worldwide, I’m certain you have heard of her before? 

Sole Meunière

However, in case you have not. Then let me tell you she was an amazing American cook.

Who happened to stumbled upon Le Cordon Bleu, an World renowned French cooking school. She was living aboard at the time with her husband who traveled often for work. 

How do I know? Well I watched the movie of course, no less than a dozen times. Crazy how fast time flies and that blogging now is nothing what it was then.

Now it takes much more work, however I won’t get into all that. 

is sole meuniere healthy

IS SOLE MEUNIERE HEALTHY

Yes, it is healthy. It does have a lot of butter in it. However, everything in moderation is okay. Now for my recipe, I have cut the butter in half. So it makes this dish much healthier than the original recipe calls for from Julia Child. 

This recipe here is inspired by her recipe from her Cookbook “THE WAY TO COOK” and the movie that inspired many. 

Sole Meunière (Julia Child) on a white plate

Personally, I don’t like to use as much butter as she calls for so this recipe calls for half. But trust me it’s more than enough, but if you insist on following her recipe to the tea.

Just double the butter for the original version. Either way you can’t go wrong with this simple yet flavorful dish that is sure to make you a french food lover. Bone appetite!

WHY IS SOLE MEUNIERE SO EXPENSIVE

Well, if your going out to the Restaurant’s to find this. Then that is why! Have you ever heard of an inexpensive French Restaurant? Nope, neither have I.

WHAT DOES SOLE MEUNIERE MEAN

Sole meunière is a FRENCH recipe, sole is the fish used that is then Meuniere by way of flour, lemon juice and parsley.

J’aime la cuisine française

Sole Meuniere Julia Child

HOW TO COOK SOLE MEUNIERE

This recipe is simple and can be made in under 15 minutes. all you will need is some flour, clarified butter, lemon, parsley and salt and pepper. And a hot non stick skillet, for frying.

Oh yes of course the fish too!!

If you don’t have clarified butter on hand regular butter will do the trick. serve with some fresh lemon wedges and a side of your liking and your will have yourself a great meal. 

“I suddenly discovered that cooking was a rich and layered and endlessly fascinating subject. The best way to describe it is to say that I fell in love with French food- the tastes, the processes, the history, the endless variations, the rigorous discipline, the creativity, the wonderful people, the equipment, the rituals.” ~ Julia Child, My Life in France

Note: Switch out the traditional parsley for mint and you will be surprised at how great it pairs too.

 


I am so thrilled you are reading one of my recipes, your visits and your comments are greatly appreciated. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Sole Meuniere Julia Child

Sole Meuniere Julia Child

Yield: 3
Cook Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 6 boneless fillets Sole Fish fillets
  • 4 tbsp Clarified Butter, Ghee
  • 1 cup Flour
  • 1 Lemon
  • 2 tbsp Parsley

Instructions

  1. Start by rinsing your fish and patting it completely dry.
  2. Add your fish into a large bowl and sprinkle with salt and pepper, turn over the fish and repeat. Then take the flour and sprinkle all over, making sure its all covered.
  3. Shake your fish slightly to remove the extra flour. Then over high heat add 1 tbsp of butter and once melted then your fish, place a potato slice under the tail to prevent it from over cooking.
  4. Sauté for 3 minutes on each side or until lightly browned, you're looking for a light brown color to appear before you flip it over and repeat.
  5. Once your fish is cooked, transfer to a plate.
  6. NOW PREPARE THE BUTTER/LEMON SAUCE:
  7. In the same pan that you cooked the fish add 3 tbsp of clarified butter over low heat. Then add in the juice from one lemon. Next add in your dried parsley (or mint) non traditional but works great too and pour over your fish, saute for 1 minute. Pour over your warm plated fish and serve. Bon Appétit!
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 694Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 354mgSodium: 363mgCarbohydrates: 35gFiber: 2gSugar: 1gProtein: 80g

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Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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