Sole Meunière

“Dover Sole Meuniére One of my favorite dishes to make and a quiet litmus test for a great restaurant. Four ingredients. Fifteen minutes. And one of the most impressive dishes you can put on a table. This is the dish that made Julia Child, Juuuliaaa Child. The very first meal she had in France in 1948, which she later called in My Life in France “the most exciting meal of my life.” If you’re making it for guests, keep the oven at 250° and hold the fillets on a sheet pan while you finish batches. It’ll keep everything warm without overcooking and makes serving feel effortless. P.S. I make this dish with fresh flounder here in the States”