This week’s recipe is one that those of us familiar with Julia Child’s life have been waiting for: Filets of Sole Meuniere, Julia’s first-ever meal in France, from The Way to Cook. In My Life in France, Julia described the sole as “a morsel of perfection” and “the most exciting meal” of her life. It was this simple preparation of sole that inspired Julia’s 40-year love affair with food and the start of a cooking revolution in America.
It’s quite amazing I managed to make this and post about it this week – given I only received the recipe late Monday. It’s the final days of school, I am headed to Puebla today with the Mexico Tourism Board and then have two days once I get back before I leave for France for the summer. Plus, I am not much of a fish eater but I couldn’t NOT make this, Julia’s epiphany of a dish.
In actual fact, I used tilapia, not sole because that’s what was in the store where I was yesterday. With no time to shop around for sole, I took what I could get. I cut the tilapia fillets into small pieces and amidst my frenetic packing, cleaning and generally getting organised, I ate two of the smaller fillets for a quick dinner on a hot evening. It was perfect. Subtle. Simple. Tasty. So few ingredients. So easy. So good.
Would I make this again? Absolutely. Even for a non-fish lover like myself, it was a hit. I *get* where Julia saw the excitement in this. Simple ingredients. Complex flavours. (and yes, Mr Neil, there are leftovers for your lunches!)
* Culinary icon Julia Child would have turned 100 years old on August 15th of this year. To honor her, the folks at YC Media and Random House/ Alfred A. Knopf are launching the JC100: an international campaign involving restaurants, chefs, bookstores, and bloggers, all celebrating Julia and her legacy. Their goal is to raise one million voices in tribute to Julia, and I am honoured to participate!
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