Fillet Meunière – Julia Child

Julia Child’s fillet meunière; Fish fillets sautéed in clarified butter, resulting in a crisp exterior while still light and flaky inside. 

Fillet Meunière Recipe from bakedbyrachel.com

It’s hard to believe we’re already in week 7 of JC100. This has been a fun adventure. I’m still hoping I can make it through the entire 15 weeks! Fingers crossed there aren’t any bumps in the road. This week we were given fillet meunière to make, a fish fillet that has been coated with flour and sautéed in clarified butter.

You might be aware of my dislike for fish so this was challenging in that I had zero experience preparing it. I’ve cooked with lobster before (and here too)… always precooked from the fish market because even though it costs a little bit more, it’s just plain easier. Thankfully the Mr likes fish, maybe even loves it, so I knew someone would enjoy eating this.

Fillet Meunière Recipe from bakedbyrachel.com

I did some research, as usual. Call me weird but when I’m unfamiliar with a recipe, ingredient or method I like to know more about it. The original recipe gave several options for fish to use (sole, flounder, whiting and trout were at the top of the list), all of which were to be thin fillets so it would cook quick and evenly.

I truly wished I had thought to take my camera with me this morning so I could have had some in market photos. ‘Freshly caught from Gloucester, MA’ Ahhh fresh New England seafood. I may not be a big seafood person (yet??) but I love knowing we can get super fresh seafood from so close. That definitely helps with the price too!

Fillet Meunière Recipe from bakedbyrachel.com

Whether you adore seafood or know someone that does, I highly suggest giving this recipe a try. It’s simple and extremely quick. The longest preparation goes into sides you’ll be serving with it! The fillets take roughly 5 minutes to cook, depending on their size. You can have dinner on the table in under 10 minutes! How’s that for a nice summer dish?

Sautéed fish fillets in clarified butter creating both a light and flaky interior, with a slight crispy crust and subtle fish flavor.

I kind of thought it tasted like chicken. Okay I’m weird.

Yield: Serves 2

Fillet Meunière

Ingredients:

2 fish fillets between 4-6 oz each (I used flounder)
4 tbsp butter, unsalted
1/4C flour
salt
pepper

Directions:

In a small saucepan over medium low heat, melt butter. When completely melted remove from heat. Take a spoon and gently remove the white (dairy). Strain remaining butter though a fine mesh sieve or cheese cloth if desired. Set aside.

Add flour to a baking dish or platter.

Heat clarified butter in a large skillet over high heat.

Sprinkle both sides of fish with salt and pepper. Lightly coat fish in flour, shaking off excess. Immediately place in skillet.

Cook 2-3 minutes per side. Flip when the under side has turned slightly golden and the edges of the top side are turning white. Fish will be very fragile and want to break apart. Carefully flip using a large spatula.

Plate and enjoy immediately with your favorite side dishes, such as rice and a green salad. Serve with warm butter and fresh lemon slices.

Recipe source: The Way to Cook by Julia Child

Celebrating 100 with Julia Child:
Week 1: Rolled omelette
Week 2: Chocolate mousse
Week 3: Coq au Vin
Week 4: Salade Niçoise
Week 5: Vichyssoise
Week 6: Reine de Saba