About a year ago, I enjoyed reading Julia Child's memoir My Life in France. One striking part describes her first meal in France, which is retold here in The Times. The simple but passionately conceived preparations, along with a good bottle of Pouilly-Fume, started to set Julia on her path. Since reading this, making sole meuniere has been on my cooking to do list. Dover sole was on sale the other day, so it seemed like good time to give it a try. I liked the sound of this Food Network version, so followed this recipe. I hadn't cooked sole before, and was struck by how delicate it is. A bit tricky to keep it from falling apart! Two of the four fillets came out looking pretty nice, the other two broke into several pieces. The fish had a subtle flavor--at first I put a bit too much sauce on mine and it overwhelmed the fish. Once I corrected that, though, it had a nice taste.
This French style dish seemed like a great excuse to open up the bottle of white Burgundy I'd picked up a few weeks ago. The 2009 Verget Terres de Pierres Bourgogne can be had for mid-$20s, which is pretty good for white Burgundy. From the Macon region, this one has a steely-crispness and smooth finish. It was a very good match for the fish--I'd encourage you to try the combination or simply get yourself a bottle of the wine and find your own pairing! I think Julia would like this combo, though to be truly inspired by here I need to make the dish a dozen more times and really get it right!
2 comments:
1. Use any whitefish for the sauce.
2. Rinse the fish in some salted water.
3. Pat the fish dry with some paper towel.
4. Coat the fish with seasoned flour.
5. Put the coated fish on a plate.
6. Let it sit in the refridgerator for fifteen minutes.
7. Bake the fish and when it is halfway baked spoon the sauce over it.
8. Serve when the fish is cooked through adding enough of the sauce on it for flavor and presentation.
I forgot to add: fry the fish in some butter for a few minutes on each side before baking it.
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