Whole lemon sole served with beurre blanc

I bought Julia Child’s Mastering the Art of French Cooking a few weeks ago. Like a lot of people, I was inspired to expand my knowledge of food after watching Julie/Julia last year.  For our dinner tonight, I made pan-fried lemon sole served with beurre blanc, potatoes dauphinoise and string beans.  I followed the recipe for the beurre blanc from Mastering the Art of French Cooking – I think I added too much lemon juice, so ended up modifying the recipe. In future, I might just add a drop of lemon juice to make the sauce.

A) Potatoes dauphinoise

Ingredients

  1. 2 medium-sized potatoes, peeled and thinly sliced
  2. 1/2 cup double cream
  3. 1/2 cup milk
  4. a pinch of grated nutmeg
  5. 1 garlic clove, halved
  6. 2 thyme springs
  7. salt and pepper to taste

Method

  1. You will need 2 ramekins
  2. Mix the potatoes, cream, milk, garlic, thyme, nutmeg, a pinch of salt and pepper in a pan
  3. Turn the stove on low heat and cook the mixture until the liquid starts to simmer
  4. Remove the garlic clove
  5. Rub the insides of the ramekins using the garlic clove. Discard the garlic once used
  6. Arrange a layer of potatoes in a ramekin, season with salt and pepper, pour some cooking liquid, and repeat the step until the ramekin is full. Repeat the step for the second ramekin
  7. Bake in a pre-heated oven at 200 degrees (Gasmark 6) for 30 minutes

B) Pan fried lemon sole

  1. Cut incisions across on both sides of the lemon sole
  2. Season with salt and pepper
  3. Heat 1 tsp olive oil and a knob of butter in a frying pan
  4. Fry the fish skin side for 4 minutes, and flip it over, cooking for another 4 minutes
  5. Dish up on a warm plate, and cover with foil while you make the sauce

The meal went down a treat. I didn’t feel like I had missed out on a restaurant meal by opting to cook on a Saturday night. The combination of the lemon sole, the lemony sauce and creamy potatoes was simply wonderful. For those who’ve seen Julie/Julia, remember the first restaurant scene in the movie where Julia Child marvels at how tasty the fish and the sauce she ordered was? That was me tonight. This recipe is a keeper.

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One thought on “Whole lemon sole served with beurre blanc

  1. Pingback: Lamb wellington « Chronicles of a cookbookworm

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