Season 1 Premiere – Sole Meunière & A Classic French Meal

Sep 07, 2018

Welcome to The Simply Luxurious Kitchen and its first season and episode!

I am very excited to welcome you into my kitchen which has become a haven of curiosity and exploration for me over the years and share with you what I have learned to simplify and amplify the flavor in your everyday cooking excurions. 

As I shared in the pilot episode, the ultimate goal of this new vodcast series is to help viewers discover how to enjoy the everyday cooking that will elevate the quality of our lives. In other words, enjoy stepping into the kitchen. 

The first season is focused on simple everyday meals – with ideas for dinner and lunch as well as breakfast and of course a few desserts to enjoy as well. There will be eight episodes in our first season, and a new one will air first here on the blog (as well as on iTunes or wherever you download your podcasts/vodcasts) each Saturday morning through October 27th (and become available on Youtube within 24 hours).

Each episode will be accompanied with detailed show notes which will include the full recipe, links to anything that was mentioned, as well as kitchen tools and utentils that were used in the episode. 

~Want a preview of the upcoming episodes for the first season? Subscribe to TSLL’s Weekly Newsletter which is delivered each Friday and shares exclusively with subscribers the subject of the upcoming episode which will go live the next day. 

And now, to the first episode of The Simply Luxurious Kitchen! Discover how to make Sole Meunière, a side of Haricots Verts (green beans), clarified butter, a simple fresh green salad tossed with homemade vinaigrette paired with cheese – two courses of simple, flavorful food.

   

~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed. 

Links from the Episode:

~View all episodes of The Simply Luxurious Kitchen here

Print Recipe
Sole Meunière & a Classic French Meal
Inspired by Julia Child's first meal in France at La Couronne in Rouen, France.
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Sole Meunière
Clarified Butter
Haricots Verts
Shannon's Vinaigrette & Green Salad
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Sole Meunière
Clarified Butter
Haricots Verts
Shannon's Vinaigrette & Green Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Clarified Butter
  1. Place unsalted butter into a sauce pan over low heat and melt. Have patience, as this will take time as you are separating the milk solids from the butter fat. 15-20 minutes of slow cooking will pass and you should begin to see the beginning of white foam at the top, keep cooking, but do not let it brown. Cooking until there is a distinct white layer on the top.
  2. Remove the sauce pan from the heat and pour all of the liquid through a mesh strainer lined with cheese cloth into a small bowl. What is captured by the bowl is your clarified butter. You will use three tablespoons for the Sole Meunière and you may pour the rest into a glass or plastic bowl, seal with a lid and keep in the refrigerator for up to six months.
  3. The reason for clarifying butter is so that the butter may be used to cook items of food that are cooked at high heat, such as fish in this case. It will intensify the butter flavor and prevent the butter from burning when cooked at high temperatures.
Sole Meunèriere
  1. Combine flour with salt and pepper on a large shallow plate.
  2. Pat the sole dry with a paper towel and then sprinkle with coarse sea salt on one side.
  3. Heat up 3 tablespoons of unsalted clarified butter in a sauce pan over medium heat.
  4. Dredge fillets in the flour mixture until both sides are covered in the flour mixture. Shake off any excess.
  5. Place the fillets in the saucepan with the hot butter.
  6. Cook for 2-3 minutes on the first side until lightly brown.
  7. Flip onto the second side and sprinkle fillets with zest and lemon juice. Cook for 2-3 minutes.
  8. Remove the fillets from the pan and place on serving dish.
  9. Keep the skillet on the stovetop and the heat to simmer (low-medium). Add the chicken stock, capers and 1 tablespoon of lemon juice. Bring to a simmer and stir throughout, scraping the fish renderings left behind in the pan into the sauce for more flavor. At this time, you may add some white wine (about 2-3 tablespoons). Cook for about 3-5 minutes until the sauce has reduced by a 1/3. Remove from heat, add 1 tablespoon of butter, stir until incorporated. Pour over the fish.
  10. Serve immediately or cover with tin foil until remaining dishes for your menu are complete.
  11. Garnish with chopped Italian parsley and/or slices of lemon.
Haricots Verts (green beans)
  1. Bring a pot of water to boil - salt the water generously with coarse sea salt (1-2 tablespoons).
  2. Once the water is boiling, add the green beans to blanche. This should take about 2-3 minutes. They will become beautifully, brilliant green in color. During this time, place a skillet on the stove and bring to medium heat.
  3. Remove the beans from the boiling water and place immediately into the dry, but hot, skillet you have just prepared. Enable the water to evaportate and then place one tablespoon of unsalted butter into the pan. Using a wooden spoon, stir the beans until they are coated with the butter. The beans will begin to cook a bit more - the goal is al dente (or as tender as you prefer). Add salt and pepper to flavor throughout. Add juice from a slice of lemon. Stir for a 2-3 minutes more, add another tablespoon of butter if preferred, season with salt and pepper and then serve.
Tossed Green Salad with Vinaigrette
  1. Mix the extra virgin olive oil and balsamic vinegar with a whisk or small fork until combined (either in the bottom of the salad bowl (or if making a large batch of vinaigrette, in a bottle or jar). Add freshly ground black pepper - whisk to combine. Add the Dijon mustard, mix to emulsify.
  2. Place the salad greens on top of the salad dressing in the salad bowl. Toss until all greens are dusted with vinaigrette.
  3. Serve and enjoy with fresh cheese and a glass of wine.


48 thoughts on “Season 1 Premiere – Sole Meunière & A Classic French Meal

  1. What a lovely episode! Congrats Shanon on your new creative venture. I must say that I was a bit sceptical while you were announcing it, but your passion for food really elevates the enjoyment in simple little daily moments to a new level. Needless to say, I will be trying out this dish asap.
    I truly enjoyed this episode and I am looking forward to the whole season. Although you posted regularly recipes here and talked about some on your podcast, I must say that this is the first time I am actually inclined to try out something. I would say that this video medium really suits you and compliments beautifully your life philosophy of living simply luxuriously. Please don’t ever lose this joyful spontaneity on screen. I’ve seen it so many times with seasoned presenters and it just takes away the magic and connection with viewers.

    1. Ksenija, Good morning! Thank you for tuning in! I cannot tell you how much I enjoy my time in the kitchen, and while I continue to learn, it is just by spending time, trying things out and not always adhering precisely to the recipe that has opened my eyes (and entertained my tastebuds) as I welcome new ideas to my cooking repertoire. Have a wonderful weekend and thank you for the comment!

    1. It will be a fun season! I am especially excited for entire episode I put together on flavoring food – the basics that are always available to us year-round. Thanks for stopping by and have a great weekend!

  2. Congratulations, Shannon! What a beautiful episode! You are so relatable. I enjoyed this episode immensely. I have tried to make this recipe from your recipe listing, but seeing you do it clarified some points to make it turn out even better. I have never made , nor used clarified butter…so thank you for showing me the impact this has in creating this dish.

    I can’t wait to try this again , and will be happily tuning in to your future episodes.

    Janice

    1. Thanks for your comment Janice. The nice thing about clarified butter is that you can make it once and then use it many times. It definitely changes the quality of the overall flavor. Enjoy your dish!

  3. Oh Shannon, what an absolutely brilliant new series! I loved every moment. Having my morning coffee in YOUR kitchen while watching you cook! I felt like I could walk over and give Oscar a big hug ❤️

    Thank you for sharing your home and your Simply Luxurious recipes with us!

    Thinking dinner tonight 😋

    Michelle

      1. I always stop by! You have been my first stop each day from day one, thinking about 8-9 years now!

        We must meet someday!

        I hope you and the boys have a blessed and luxurious weekend ❤️

  4. Thank you for sharing your delight and joy of creating a beautiful meal. Your demonstration clearly shows how simplicity in dress, design or mastering the kitchen is the luxury that supports your hallmark.!

    1. Thanks for tuning in Tamra! I feel fortunate to have this kitchen especially with the stovetop where it is. I love to be able to look out about the house when I cook or converse with company as they sit at the island.

  5. Shannon that was wonderful! What a perfect way to start my Saturday morning my husband was listening in who is from Holland and he said we must have that dish tonight which is an amazing compliment. I love the simplicity of the dish and the history…a new item on my wish list is that copper fry pan.

    Congrats well done thank you … also loved seeing your puppy in the shots it makes it all the more real..❤️

    Julia would be proud… cheers.

    1. Judi, Thank you for watching this first episode! (and to your husband as well!) The copper fish skillet is from Rabbit Hill from one of her pop up online shops. Her husband refurbishes vintage French copper for her shop and the prices are very reasonable. She is having another pop up next Saturday. Definitely worth checking out. Have a great dinner! Here is the link – http://www.sundaybrocantes.com/shop/

  6. Well I honestly must say, you’re living what was supposed to be my life! I’m probably old enough to be your mother, so I am proud of your ambition and look forward to pods and now, vods! FYI, and please don’t take offense, but Having lived in Paris and studied French for years , I’d be happy to assist if you want help with pronunciation- i.e.: haricots vers is “hair E – co – VER”… feel free to email….

    Delightful!

    1. Thank you for tuning in! Thank you very much for the French language help. I appreciate your gentle lesson. My French is FAR from what it needs to be and I am always learning. Thank you again. 🙂

  7. And I forgot to ask…where did you get your fish spatula? And the utensil you used to get the green beans out of the water…..also a silly question , if you use nonstick cookware, must you use nonstick utensils as well? Not the stainless steel? Thank you!

    1. Janice – good questions – I have a few answers 😊 – The links to the spatula and the strainer are above in the show notes. I don’t cook with nonstick cookware, so I don’t have an answer to the other questions. Thank you for tuning in. 🙂

  8. What a delightful adjunct to your already insightful living luxuriously lifestyle! You are a joy to watch. If your new venture doesn’t exemplify your personal philosophy, I don’t know what does! The way you set out to accomplish new things is truly inspiring. xo jan

  9. Am totally inspired by your enthusiasm for each new venture that you tackle. Thoroughly enjoyed this first episode and am so looking forward to the rest of them.
    Following along on your recent trip to France was so enlightening and now that you are passing on some of the knowledge you acquired there, wanted to let you know how much it is appreciated.
    Looking forward to adding your second book to my collection.

  10. This was wonderful – your joy comes through. You must be an incredible teacher to your students. Merci for Saturday smiles! Off to buy some sole…

  11. I love your enthusiasm! This looks so delicious. I also appreciated the nutritional comment at the end about satiation. Can’t wait for next week’s episode and desert!

  12. Oscar in the House!!! Shannon. I LOVED this, congratulations on a wonderful “SLL In the Kitchen S1E1!!
    And many more to come ,yay! XOXO

  13. I just love everything you do. Have read your first book and ordered the 2nd. Can’t wait to get it. Would you ever consider doing a retreat somewhere. I would be the first one to sign up.

  14. Hi Shannon, what a fun lesson – thank you! Love that you are so ‘hands on’, especially with the lemons – I never thought to just squeeze a slice (light bulb moment!) – and pulling the capers right from the jar. Perfect! The clarified butter info was so helpful; I never really got that before. And it’s great you are working on an electric stove; glad to see yummy food that doesn’t require flames. Love love love your kitchen – and your apron. Is that a Provence find or is it available in North America? Really looking forward to dessert! Have a great week. Best regards, Catherine H

  15. I grew up eating this, as this is an Italian dish as well. Therefore I can tell you a little secret we, Mediterranean folk, all know: instead of clarifying the butter (which takes a lot of time) use half and half with olive oil: the butter won’t burn nor brown, the olive oil won’t be a protagonist, as the butter’s flavor and softness covers that of the oil. 🙂

    1. Great tip! You are exactly right, using both olive oil and butter does prevent the butter from burning. The key is to pick your flavors and follow where your tastebuds lead. 😉 Thank you for your comment.

  16. I think my previous comment got eaten! Loving your premier and where did you get the beautiful oil dispenser to the left of the video. The ceramic one?

  17. You did a great job, Shannon. I have cooked for years, so understand what it takes to assemble a meal. Not sure I could have accomplished what you did, with a sense of calm, and precise timing. I will look forward to each week’s offerings. Best of luck, as you proceed with this new endeavor!

  18. Shannon,
    Perfect. It looks so delicious and it was a treat for to watch your preparations. Yo have always wanted to clarify butter, but I was nervous about about managing the process. Tomorrow I plan on taking it on. What a wonderful video.

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