Sole Meuniere

The pan-fried buttery fish that Julia called the revelation that launched her culinary life, finished with browned butter, lemon, and parsley.

Ingredients

• 4 sole or flounder fillets (about 1.5 lb total)

Salt and freshly ground white pepper

• 1/2 cup flour, on a plate
• 3 tbsp clarified butter (or oil and butter) for frying
• 4 tbsp unsalted butter, for the browned-butter sauce
• 2 tbsp fresh lemon juice
• 3 tbsp chopped fresh parsley
• Lemon wedges, for serving

Directions

1. Pat the fillets thoroughly dry and season both sides with salt and white pepper.
2. Just before cooking, dredge each fillet in flour and shake off the excess.
3. Heat the clarified butter in a large skillet over moderately high heat until it foams and begins to subside.
4. Lay in the fillets and saute 2 to 3 minutes per side until golden brown and just cooked through. Transfer to warm plates.
5. Wipe the skillet, add the 4 tbsp butter, and cook over moderate heat until it turns a nutty light brown.
6. Off heat, stir in the lemon juice (it will sizzle) and the parsley.
7. Pour the browned butter over the fish and serve at once with lemon wedges.

Notes

Adapted from Julia Child; sole meuniere was the first meal she ate in France and remained a lifelong favorite.