Visions of plates of broiled fish with accompanying mixed green salads danced in my head right up until the moment that I read through Joyeux Anniversaire Julia Child! Legend has it that Julia Child’s love affair with food began after a delicious escapade (a.k.a.– dinner) with a dish of Sole Meunière. I collect international recipes like some people collect shot glasses or spoons. In one of the opening scenes of My Life in France , Julia Child experiences an early meal in France with her husband, Paul, a lunch at La Couronne, a medieval house turned restaurant built in 1345.After oysters, she goes on to describe an early culinary epiphany, apart of what would become "the most exciting meal of my life." Serves 6. From “The Way to Cook,” by Julia Child. Sole Meunière Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. I have never made Julia Child’s Fillets of Sole Meuniere before, probably because I really didn’t like fish that much as a kid but as Amber said, “this doesn’t taste like fish it tastes like YUM.” It sure did. Steamed in minutes with shallots, garlic, white wine and fresh herbs. Today would have been Julia’s 105th birthday. This traditional French dish rose to worldwide fame when the renowned cookbook author Julia Child first mentioned it in her bestselling book. Fillet of Sole Meunière. It was her first bite of her first meal in France, a fish dish called Sole Meuniere. 6 skinless, boneless sole or other thin fillets Salt and fresh ground pepper 1/4 cup of flour or so for a plate 4 tablespoons clarified butter 3 tablespoons minced fresh parsley 4-6 tablespoons unsalted butter 1 lemon cut into wedges. It's based on Julia's recollection of the meal in the memoir My Life in France.In both the book and the movie, Julia is served a whole sole, delicately cooked in butter and lemon. In My Life in France, Julia described the sole as “a morsel of perfection” and “the most exciting meal” of her life. Pat fish dry. That first forkful, she wrote, was "a morsel of perfection," and it set her on the path to become the white 5 Comments so far ↓ 100 Ways to Celebrate Julia Child's 100th Birthday // Oct 19, 2012 at 6:29 pm 4 to 6 skinless, boneless filets of sole. Sole Meunière from the Incomparable Julia Child. Julia and her husband, Paul, are having lunch in Rouen, France, where he explains that “in France, good cooking [is] regarded as a combination of national sport and high art.” They order, among other delights, oysters on the half shell and — at the recommendation of the waiter — sole meunière, which renders Julia nearly speechless. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Sole meunière is usually served with mashed or … Well here we are at week 7 already, I can’t believe it. For one of her first meals in Paris, Julia Child ate sole meuniere, a simple-seeming white fish cooked in butter and lemon.In her memoir, My Life in France, she called it “the most exciting meal of my life.”The soon-to-be famous chef was already in her 40s when she tasted this fish, and it may have launched her glorious career.. Happy 102 birthday Julia Child! Chef Kevin Belton will use speckled trout instead of sole Saute in a half butter/half olive oil mixture until light brown. Nov 14, 2015 - Explore KittyKouture's board "sole meuniere" on Pinterest. To make Sole Meunière: Season the fresh Petrale Sole, then dip it in a beaten egg. Sole Meuniére is just one of hundreds of spectacular French recipes. With my collection of recipes from around the world. Set aside. 1/2 cup flour. This week’s recipe is one that those of us familiar with Julia Child’s life have been waiting for: Filets of Sole Meuniere, Julia’s first-ever meal in France, from The Way to Cook.. Fingers crossed there … Its perfection lies in its simplicity and should be a staple in every home cook's repertoire. I’m still hoping I can make it through the entire 15 weeks! Sole meunière. (Image credit: Paul Child/WGBH) Today would be Julia Child's 106th birthday and we are celebrating her by cooking one of her favorite recipes—Sole Meuniére. South African East-Coast Sole is … If I could be impressed by sole meunière in a tiny Boston apartment at my first attempt, I can only glimpse what Julia must have experienced all those years ago during an afternoon in Rouen. Julia Child’s Fillets of Sole Meuniere. Today marks the 106th birthday of the legendary Julia Child who, in 1963, charmed and inspired American cooks to try their hand at French cuisine on WGBH Boston’s pioneering television series, The French Chef. Julia Child’s classic recipe for mussels mariniere couldn’t be any easier. Julia Child was able to remember the single most decisive moment in her life with photographic clarity. https://www.epicurious.com/recipes/food/views/classic-sole-meuniere-357949 Sole Meunière à la Julia Child. It’s also the recipe that ignited Julia Child’s passion for French food! It is impossible to think about Sole Meunière without thinking of Julia Child – this is the first dish she ate upon arriving in France, starting her love affair with French cuisine. See more ideas about Me quotes, Life quotes, Words. Julia Child’s fillet meunière; Fish fillets sautéed in clarified butter, resulting in a crisp exterior while still light and flaky inside. Ever since I opened the first pages of Mastering the Art of French Cooking, I don’t think I have been the same. Her first meal in Rouen that changed her, and the world because of it. One of the most memorable dishes from the Julie and Julia movie was the first one we see Julia Child eat: sole meuniere. It has been a tradition to celebrate her birthday here on Taste With The Eyes for the past 10 years. The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavours of fresh fish, butter, lemon and parsley. 5 to 6 tablespoons of clarified butter When it comes to classic French dishes, Chef Ludo Lefebvre will never shy away from the butter. When cooked, sole meunière has a light but moist texture and a mild flavor. Lightly dusted with flour and Herbes de Provence, and cooked in olive oil with capers, this Sole Meunière recipe is uncomplicated, takes 10 minutes to cook and is perfect for a weeknight meal. The recipe for sole meuniere is dead simple, with only a handful of ingredients, four of which are pantry staples. Dredge in flour, and knock off excess. When Julia Child had her first meal in France, Sole Meunière was the second course. Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole, preferably whole (gray skin removed) or filet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon. In French, meunière refers to the miller’s wife, referring to the fact that flour is used to dust the fish. Welcome to the recipe I have decided is the most perfect seafood recipe of all time, and as the story has it, the one that Julia Child created after she had one of her first glorious dinners in France. Rouen, France – Novembre 1948. And this sole meunière recipe is no exception. channel your inner nigella. Into the French cuisine, the sole is probably the king of fishes.Indeed, this fish is the protagonist of the preferred dish of King Louis XIV: the Sole Meuniere!. Ken toted it as the best fish he had ever had. Julia Childs made French cooking accessible to the rest of us. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Dredge in flour and shake off the excess. Fish is the centre of the dish, so using a quality a fillet is important, luckily we’ve got that covered! The dish that set Julia Child on her culinary path was a sole meunière tasted in Rouen, France. This week, new media project manager Dana Allen-Greil shares what she learned about clarified butter and adding lemon juice to a hot pan while making Julia’s sole meuniére.“That oval is a wonderful pan!” I found a brown butter sauce recipe, other sole recipes, but no recipe for the sole meunière I craved. This simple recipe for Julia Child’s filet of sole pairs tender filet of sole with a lemony, butter sauce for the perfect seafood dinner. It’s hard to believe we’re already in week 7 of JC100. Today’s post is the seventh in a series of weekly Julia Child recipes. Add fish and cook, turning halfway through, … ORIGIN OF SOLE MEUNIERE. The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. First, I of course looked to the famous tome, “Mastering the Art of French Cooking,” by Julia Child, Louisette Bertholle and Simone Beck. This is as she describes her meal to us in My Life in France by Julia Child and Alex Prud'homme, pages 17 and 18. This imagery sent me seeking recipes and trying to bring my own sole meunière experience to life. Heat oil and butter for the fish in a 12-inch heavy skillet over medium-high heat until foam subsides. This has been a fun adventure. — Julia Child. 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