The opening scene of the feature film Julie and Julia begins in a quaint restaurant in rural France, with the heavenly sound of butter crackling and kicking as its makes its way from the kitchen to the table of Julia and Paul Child.  The reason: Sole Meuniere, a bite of which causes her to pause and then erupt with ecstacy- The dish, a french classic, begins with Sole, a thin white fish that when cooked properly manages to be both crispy on the edges and yet tender and delicate in the middle, and elevated into air as thin as itself by a sauce divine enough to eat alone. La Meuniere is a sauce that consists of browned butter, parsley and a touch of lemon, as well as referring to the application of lightly dredging a filet in flour. Sole Meuniere combines the two and it is such a simple dish albeit one that will wow and delight to great eye rolling effect. 

4 filets of Lemon Sole, Dover or Grey Sole

1 c of salted flour

1/2 c of unsalted butter 

juice of a single lemon

For the fish

Take the sole and pat dry completely

Salt well and dredge in flour

Using a tong remove from flour and gently tap against a bowl to remove excess flour, and set aside

For the butter

Take the butter and place it in a deep sauce pan on med high heat. Being careful not to burn, watch as the butter rids itself of its milk solids and foams. Once it begins to clarify and resembles an oil, take an 1-2 tbsp out and reserve. Once the foam on the remainder  is a light brown, remove from heat instantly, and carefully add in juice of lemon- It will sputter so keep your distance.

On medium hight heat in a good non stick skillet, heat the reserved (clarified) butter and 1-2 tbsp of grapeseed or canola oil, then add the sole and cook for 2 minutes per side.

Remove from heat to a plate or serving dish and spoon the brown butter over the top- 

Serve at once, taking a good moment beforehand to plunge a finger into the sauce or steal an edge of the crispy fish… Tres Magnifique!