Thursday, September 2, 2010
Sole Meuniere is a special dish for us for two reasons, 1. It was Julia Child's first dish in Paris, something that she's described as her first culinary revelation. Obviously it was the first of many, but to all the other foodies out there, America's graduation from "Standard" cooking and all the culinary delights and innovations that have sprung up since the 50's started right there with that plate. 2. It was also the first dish Charisse had when we went to Paris on our honeymoon (which two years ago was wrapping up right about .... now). So when we decided to make this as the main course of our anniversary meal it carried a lot of weight, no bones about it. Get it? No bones? Its a fillet. Now we all know why Eric isn't allowed to do the humor portion of this blog. In all seriousness, this is such a simple, easy dish, fish coated in flower and pan fried in butter, but the depth of flavor brought out from the fish is amazing. Try it out and let the Sole melt in your mouth.