The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Julia Child's French Onion Soup 🌄 💤 ⏳
Julia Child's Galettes Sablées 🌄 💤
Julia Child's Sole 🌄 💤 ⏳
Katsudon (Pork Cutlet Rice Bowl) 🌄 💤
Kinda Margarita (Non-Alcoholic) 🌄 💤
King Charles's Favorite Cheesy Baked Eggs 🌄 💤
Kitchen Hints 🌄 💤 ⏳
Kiwi Mango Salsa 💤 ⏳
🖨 🖨
Julia Child's Sole
Julia Child's Sole
{Serving suggestion only*}
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Recreate Julia Child's iconic Sole recipe in your own kitchen for an elegant yet surprisingly simple French dinner. This technique showcases the delicate fish through careful dredging and sautéing to achieve the perfect golden crust. The crowning beurre noisette sauce adds nutty brown butter notes accented with bright capers and fresh parsley. Follow Child's careful instructions for perfectly cooked fish that separates easily from the center bone – a timeless preparation that demonstrates why she remains a culinary legend.
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Ingredients
For the fish
2 Dover sole, each approximately 1 pound
1⁄8 teaspoon salt
1⁄8 teaspoon freshly ground pepper
1⁄3 cup or so all-purpose flour, in a large flat platter or on wax paper, for dredging
2 tablespoons vegetable oil
2 tablespoons unsalted butter

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For the beurre noisette
2 tablespoons chopped fresh flat-leaf parsley
2 to 3 tablespoons unsalted butter
1 tablespoon capers, drained
1 tablespoon freshly squeezed lemon juice
 
Directions
  1.  Prepare the fish, removing the scales, black skin, head, roe and fins.
  2. Set the frying pan or pans over medium-high heat. Season both sides of the fish with salt and pepper. Just before cooking, holding the fish by the tail, dredge first one side, then the other, in the flour. Press lightly to coat, then shake off the excess. Swirl the oil and butter in the pan and, when the butter foam subsides, lay in the fish, white skin side down. Repeat with the second fish.
  3. Sauté until nicely browned on the first side, 4 to 5 minutes. Turn the fish over carefully with the spatulas and sauté until crispy and golden brown, 4 to 5 minutes or more. To check for doneness, stick a sharp knife into the top fillet, along the centerline, and push gently to one side; the flesh should separate easily from the center bone and no pinkness should be visible.
  4. As soon as the fish are done, remove to a warm platter, skin side up, or to individual warm plates.
  5. Sprinkle 1 tablespoon chopped parsley on each fish. Place 2 to 3 tablespoons butter in a clean medium-size pan over high heat. Watch the butter carefully as it melts, bubbles and starts to brown. Remove the pan from the heat, and, as the butter darkens to a hazelnut color, toss in the capers and the lemon juice and swirl together.
  6. Pour the sizzling butter over the 2 fish, crisping the parsley, and serve immediately.
Servings\Yield
Serves 2 (one sole fillet per person)
Nutrition Facts
Nutrition Per Serving - Calories: 420; Total Fat: 28g (Saturated Fat: 13g); Cholesterol: 110mg; Sodium: 630mg; Total Carbohydrates: 10g (Dietary Fiber: 1g, Sugars: 1g); Protein: 32g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
"It may be challenging to find a Dover sole. The fish comes only from the English Channel and other faraway waters. You can find imported Dover sole at specialty fish stores. Flatfish fillets like flounder or "fillets of sole" are suitable alternatives. Particularly good choices are gray sole, lemon sole, winter flounder and yellowtail flounder on the US East Coast; and petrale sole, rex sole and rock sole on the West Coast."
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: sole, Julia Child, fish
🗂️ Categories: 🐟 Fish & Seafood
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Julia Child's Sole was added on May 25, 2022 and last updated on June 10, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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