Saturday, July 7, 2012

Fillets of Halibut Meunière - JC100

Recipe number seven for the JC100 celebration is all about simplicity. In true Julia style, the fish fillet is cooked in butter, sprinkled with a little lemon and lightly seasoned. The flavor of a good fillet is not compromised by adding anything more. I used halibut, but other fillets such as sole, red snapper, or my all time favorite, flounder, would all be nice choices. lightly coating the fillets just before sauteing allows for a nice, crispy out layer. We paired the fish with asparagus.


Fish fillets
1/2 cup flour
lemon, cut into wedges
salt & pepper

vegetable of choice


Season fillets with salt and pepper. add a few tablespoons of butter into saucepan. Drop fillets into flour and shake off excess. Cook fillets in butter, a couple of minutes of both sides. Squeeze two wedges of lemon juice over the fillets. They will be golden brown,  and should flake easily when done. Season and sauté vegetable and serve warm.

*Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Bon Appétit

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