A Dish with Sole

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Julia Child describes her first bite of sole meuniere in My Life in France, by her and Alex Prud’homme:

I closed my eyes and inhaled the rising perfume. Then I lifted a forkful of fish to my mouth, took a bite, and chewed slowly. The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter. I chewed slowly and swallowed. It was a morsel of perfection.

Sole meuniere is simply a French dish of fried fish in brown butter with lemon and parsley. Start by seasoning and dredging in flour fillets of sole (preferably Dover sole). Heat a pan with a little oil and brown the sole on one side; add a few tablespoons of unsalted butter and baste. Flip the fillets and continue to spoon butter on the other side. As soon as the fish begins to flake, take off the heat and squeeze lemon juice over the top to stop the cooking. Drop in optional capers and sprinkle on chopped parsley, and serve over some braised greens (such as spinach or Swiss chard).

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