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Over the weekend, Gothamist started to read Julia Child's My Life in France. A collaboration with (and completed by) her grandnephew Alex Prud'homme, Julia gets to describe her experience living in France after World War II, falling in love with cooking, and loving her husband, Paul. And there's writing Mastering French Cooking, too. While the book is absolutely wonderful, we faced the problem of being totally hungry for whatever Julia would describe. Roasted chicken, quenelles, French baguettes, mayonaise, you name it, we wanted it. So we settled on trying to find a sole meuniere (one of her first things she ate while in France and a transporting experience) and got very lucky that Bistro Cassis, on Columbus at 70th Street, served it. The sole, served with haricot verts and Yukon gold potatoes, was delicious and fortified us enough to read more.
Various sole meuniere recipes on Google; when we tried searching on Epicurious, nothing came up! And if you have a French bistro or a sole meuniere recipe you like, please let us know. Alex Prud'homme's site also has links to different articles he's written about Julia and working on the book. NY Times book reviewer - and their former restaurant critic - William Grimes reviewed the book and called it "exuberant, affectionate and boundlessly charming" - as well as "mouthwatering." No kidding!
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Americas Test Kitchen did a segment on Fish Meniuere (using sole).
The recipe is simple, but getting this very delicate preparation to table, without ruining it is the trick. Putting the fried fish on warming plates in a 200 deg oven until you are done frying them all, was the takeaway from this recipe that i thought worthwhile. A tie into Julia, was her technique of salting the filets 5 min before flouring, to draw some of the moisture out of them.
http://americastestkitchen.com/recipe.asp?recipeids=1536&iSeason=6
As my sons would say...thats sum gooooood eatin.
bill
I use a recipe from http://williams-sonoma.com/
The trick I like is using half butter and half olive oil. This means you can get it hot enough for a crisp, light exterior without burning the butter -- it's easy and always comes out perfect. And ALWAYS set the timer; it cooks so quickly that a seconds either way make a big difference.
Your comment mentions Bistro Cassis at 70th and Columbus but the link is to one on 14th. Where is it?
Aha - there is a location at Columbus and 70th, and when I went to zagat.com, they had a link to Bistro Cassis's URL... the menu is similar, and the Zagat review mentioned a move uptown, so I think it's now on the UWS.