Home stoves are never as hot as in a restaurant. This is a quick cooking process and it needs to be raging hot. Add the oil and heat until the pan is absolutely smoking hot, the oil is shimmering, and the fans are on. Put a skillet with room for the whole fish to lay flat over high heat. Put some flour in a shallow bowl and dredge the fish in all sides so that it's completely coated, then shake off any excess. Liberally sprinkle both sides with salt and pepper and dry again. It needs to be as dry as possible to that you can brown it well in the pan. Turns out, flour does wonderful things for the crust of the fish My favorite is that the miller's wife, preparing lunch, had so much flour on her hands from the mill that it transferred to the fish. Meunière means "Miller's Wife" and there are a number of theories to the origin of this name for flour-dredged fish. Most sole sold in this country is not the real Dover fish, and so replacing it with trout-which is what they do in Creole cuisine down south-is acceptable.
Or, ask the fishmonger to do all that for you.
#TROUT ALMONDINE SKIN#
Remove the spine and adjacent bones, doing your best to leave the skin intact to hold the two fillets together in one piece. Buy them whole, then remove the head and the pointy "collarbone" at the top. River trout are sustainable and easy to find. Green beans that have been boiled until just tender, shocked in ice water to set their color, then finished in the skillet with brown butter, lemon, and sliced almonds is an outstanding way to use this sauce, and another classic French dish. The sauce itself also has some variations-you can add capers or sliced almonds, for example. The preparation is simple, but every detail matters to get it right: a golden, crisp crust on the fish without overcooking the flesh just the right color of brown on the butter so that it is nutty and rich without becoming bitter in the slightest from overcooking adding the parsley so that it sizzles in the butter, and using the lemon juice to halt the sauce at the right moment.īrown butter, parsley, and lemon can be used not just with fish, but vegetables, too. In and amongst the chaos of a culinary school class, next to raging burners, cold stainless steel and piles of dirty skillets, I had a culinary epiphany of my own. In school, we used small butterflied river trout, which have a clean, freshwater taste that pairs beautifully with the sauce, and are much cheaper and easier to find than real Dover sole. One of them is the preparation that so impressed Julia Child: a la Meunière, and its variation, Amandine. In culinary school, we've been going over core techniques like Poaching, Steaming, Sauteing and Braising, and in the process have learned a couple classic recipes that I will remember for a lifetime. (It was Nora Ephron's favorite food moment in the film.) All Julia and Paul can do is mutter and mumble in pleasure as they consume the flaky fish. If you've seen Julie & Julia, you might also remember this scene, which happens near the beginning: the waiter glides to the table ferrying a whole fish still in its oblong copper pan, sizzling with obscene amounts of golden brown butter. It was a morsel of perfection.At La Couronne I experienced fish, and a dining experience, of a higher order than any I'd ever had before. The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter. Then I lifted a forkful of fish to my mouth, took a bite, and chewed slowly.
It arrive whole: a large, flat Dover sole that was perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley on top.I closed my eyes and inhaled the rising perfume. After oysters, she goes on to describe an early culinary epiphany, apart of what would become "the most exciting meal of my life."
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. A variation on meunière sauce with almonds
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