What was the fish dish at the beginning of Julie and Julia?

What was the fish dish at the beginning of Julie and Julia?

sole meuniere
It’s also the recipe that ignited Julia Child’s passion for French food! For one of her first meals in Paris, Julia Child ate sole meuniere, a simple-seeming white fish cooked in butter and lemon.

Why is Trout a la meuniere given its name?

The classic French preparation for fish known as “à la meunière” rings of simplicity. The name translates as “in the style of the miller’s wife,” which frankly doesn’t mean a whole lot to the modern cook, but it refers to the fact that the fish is dusted with flour before cooking.

What does meunière mean fish?

The term Meuniere literally translates to miller’s style and refers to the fact that the fillet is first dredged in flour before being cooked.

What is meunière style?

When a fish is cooked in the meunière style (meunière is French for “miller’s wife”), it gets nothing more than a dredging in flour, a brief turn in a hot skillet, and then a dousing with a pan sauce of butter and lemon and parsley.

What is Julie style fish?

If you haven’t read Julia Child’s “My Life in Paris” perhaps you’re familiar with the scene in Julie & Julia in which she enjoys her first meal in France.

What does sole meuniere taste like?

Build Your Recipe Box 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. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred.

What does meunière mean in French?

miller’s wife
Word Origin for meunière French, literally: miller’s wife.

What does the word meuniere mean?

: rolled lightly in flour and sautéed in butter sole meunière.

What does Meunier mean?

noun. miller [noun] a person who works a grain mill.

Why is sole meuniere so expensive?

A fish like Dover sole, often sold as Sole Meunière, is a high-ticket item. Since real Dover sole is flown in from Europe, it’s an expensive to buy, which means it’s going to be expensive on the menu. It’s a rich, buttery fish.

How do you make clarified butter Julia Child?

The professional, long-keeping method: bring the butter to the slow boil in a roomy saucepan and boil until its crackling and bubbling almost cease; pour the clear yellow butter through a tea strainer into a jar, where it will keep for months in the refrigerator or freezer.

Why is sole meunière so expensive?

How to cook fish a la Meuniere finecooking?

I like to work backward, from serving through cooking: Get your serving plates ready, ideally in a warm spot. Have your chopped parsley and lemon juice easy to grab. Have your whole melted butter in a small pan on the stove, ready to be browned. Arrange your milk, flour, and paper towels so you can do a quick lift-blot-dredge-and-sauté.

How to make Sole Meuniere in the oven?

Directions. Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt. Heat 3 tablespoons…

How to cook fish fillets with grenobloise sauce?

1. Cover the fish with the milk, cover, and chill for at least 30 minutes. Spread out the flour in a pie plate lined with wax paper or parchment. 2. Drain the fish, discarding the milk. Season the pieces with salt and pepper to taste. Heat the oil in a large nonstick or stick resistant skillet over moderately high heat.

What are the ingredients in a la Meuniere?

They are six: the fish (which doesn’t have to be sole—other white-fleshed fish work beautifully, as do scallops and even frogs’ legs), milk, flour, butter, lemon, and parsley. With so few elements in a dish, it’s critical that each is of the best possible quality.