A Moment of Silence Please

What is to follow is, in my opinion, one of the most important recipes in the history of the American Culinary World.

The gentle giant as she were, was for all intents and purposes a slef made secretary and house wife until being introduced to the wonderful world of "cuisine", as apposed to just plain old food.

For those of you out there not familiar with the monstrous contribution that Julia Child made to what is today our native food, through both fusion, and friendly education, I would strongly suggest heading to your local public library and check out a video or two. Her indomitable size, coupled with a soft demeanor, makes for the best instructional combination. Add in her whimsical ability to lighten the mood by offering insights into past mistakes and success, and you have yourself one of the most magical personalities to grace the English speaking food world EVER.

So if you are not going to make the dish that follow, please do yourself the courtesy of reading through it, and then maybe googling the dishes to understand a bit better the food that changed one ersons life in a manner so profound.

Lets begin shall we....

sole meunière

You will need: nocoupons

• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 4 fresh sole fillets, 3 to 4 ounces each
• 6 tablespoons unsalted butter
• 1 teaspoon grated lemon zest
• 6 tablespoons freshly squeezed lemon juice (3 lemons)
• 1 tablespoon minced fresh parsley

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 of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

This inspiring dish was accompanied by fresh oysters (I personally suggest kumamotos and fanny bays myself) and a selection of fine wines....

The expense of the wines themselves now days would break the bank of all but the most afluent of foodies, so just stick with what you like.

So in closing I ask, please, if not the food itself, sample the awesomeness that is, was, and forever shall be Julia Child.