.With Julia Child’s 100th birthday fast approaching, the food blog world has been celebrating in the best way we know how: honoring Julia Child through her recipes. I am currently reading a book about her life called Dearie: The Remarkable Life of Julia Child by Bob Spitz. (I will have a review of this book when I’m finished reading). I just got to the chapter which describes Julia’s first encounter with French food. Her first meal in France was Sole Meuniere, a simple but absolutely delicious dish. I couldn’t get it out of my mind, so I made a slightly altered version of Julia’s version over spaghetti. I wanted to make it with sole, but my market was all out. Hake is a similar fish, so I substituted it for the sole, so I bring you Hake Meuniere over Spaghetti.
Ingredients:
- 1 pound fresh spaghetti
- 3 skinless and boneless hake or sole fillets, 4 to 6 ounces
- salt and freshly ground pepper
- 1/2 cup flour
- 4 tablespoons clarified butter (ghee)
- 3 tablespoons chopped fresh parsley
- 5 tablespoons unsalted butter
- 1 lemon, cut into wedges
Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.