Julia Child was a renowned American chef, author, and television personality. She is best known for bringing French cuisine to the American public with her cookbook “Mastering the Art of French Cooking” and her television show “The French Chef,” which aired in the 1960s. Child was born in 1912 and passed away in 2004, but her influence on the culinary world and on popular culture remains strong to this day.
One of her most well-known recipes was that of Sole Meuniere – pan-fried sole with lemon and butter. Here’s our take on the Julia Child French Classic!
Ingredients:
4 sole fillets (about 6 ounces each)
Salt and pepper
All-purpose flour, for dusting
2 tablespoons unsalted butter
2 tablespoons olive oil
Lemon wedges, for serving
Instructions:
Pat the sole fillets dry with paper towels and season both sides with salt and pepper.
Dust the fillets lightly with flour, shaking off any excess.
Heat the butter and olive oil in a large frying pan over medium-high heat until the butter is foaming.
Add the sole fillets to the pan and cook for 1-2 minutes on each side, or until the fish is golden brown and cooked through.
Transfer the cooked fish to a plate and serve with lemon wedges.
Enjoy!
Sole Meuniere
Ingredients
- 4 sole fillets about 6 ounces each
- Salt and pepper
- All-purpose flour for dusting
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Lemon wedges for serving
Instructions
- Pat the sole fillets dry with paper towels and season both sides with salt and pepper.
- Dust the fillets lightly with flour, shaking off any excess.
- Heat the butter and olive oil in a large frying pan over medium-high heat until the butter is foaming.
- Add the sole fillets to the pan and cook for 1-2 minutes on each side, or until the fish is golden brown and cooked through.
- Transfer the cooked fish to a plate and serve with lemon wedges.
