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. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
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|Serving Size: 1 serving (41g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 88 (69%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 25.4mg||8 %|
|Sodium 176.9mg||6 %|
|Potassium 72.3mg||2 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 8.7g|
|Protein 1.5g||2 %|
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Calories per serving: 128
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