Book: French from the Market

I have an obsession with beautiful cookbooks. They just give me so much joy; the photos alone make me so happy, and when they’re full of mouthwatering recipes? I’m sold. Yes, I know I have too many of them, but I don’t care. They bring me joy. Marie Kondo would be all, “Yes, sweetie, keep them. They bring you joy. This is the way.” I realize she probably wouldn’t call me sweetie and would definitely tell me to chill with the book purchasing and likely wouldn’t quote the Mandalorian but whatever. You get it.

So, when Hillary Davis’ new book, French from the Market, landed on my doorstep, it was love at first sight and joy was brought.

French from the Market cookbook by Hillary Davis

The photos, taken by the talented Sheena Bates, are stunning. The recipes, all focused on traditional French cooking, are actually quite simple; they’re easy to follow, utilize fresh, local ingredients, and make a cuisine known for its elaborate dishes more approachable. Davis’ recipe for Sole Meunière, Charred Lemons, and Tomato-Caper Beurre Blanc, below, is the perfect example of this exquisite simplicity, and it’s my favorite savory recipe in the book.

Give it a shot, fall in love, go grab your own copy of French from the Market and get cooking. This is the way.

Sole Meunière, Charred Lemons, and Tomato-Caper Beurre Blanc from French from the Market

Sole Meunière, Charred Lemons, and Tomato-Caper Beurre Blanc
Serves 4

Always so simple to prepare yet so very delicious, sole meunière is a preparation that translates to the “miller’s wife” because you dredge the fish in flour before cooking it. You can use any fish in this recipe, yet sole is classic.

1 cup chicken broth
1 cup white wine
1⁄2 shallot, minced
4 sole fillets, or flounder or fluke
1 cup whole milk (optional)
2 organic lemons, halved
1 cup all-purpose flour
Sea salt
Freshly ground black pepper
4 tablespoons unsalted butter, divided
1 tomato, halved, seeded, and finely chopped
1 tablespoon freshly squeezed lemon juice
2 tablespoons capers
1⁄2 cup fresh flat-leaf parsley leaves, minced, divided

To begin the beurre blanc, in a saucepan over medium-high heat, combine the broth, wine, and shallot. Bring to a boil over high heat, reduce the heat to medium-low, and let the liquid cook down by half. Set aside.

This step is optional, but if you would like to ensure that your fish does not have a “fishy” flavor, in a large bowl, combine the fish and milk. Let soak for 30 minutes before preparing. Drain.

Preheat the boiler.

To char the lemons, put them on a baking sheet, cut-side up. Broil for about 10 minutes, or until charred, watching carefully so they don’t burn. Set aside.

To keep the fish warm as you cook it in batches, place a baking sheet in the oven and turn the temperature to 250 degrees F.

Put the flour into a large dish. Pat the fish really dry with paper towel. Season both sides of the fillets with sea salt and pepper, then dip both sides into the flour. Shake off any excess.

In a skillet over medium-high heat, add 2 tablespoons of butter to melt and let it heat until very hot. One at a time, cook the fillets until golden. Frequently tip the skillet and spoon the melted butter over the fish while cooking. Transfer the cooked fillet to the baking sheet in the oven. Add the charred lemons to the baking sheet to keep warm as well. Repeat with the remaining fillets.

To finish the beurre blanc, clean the skillet and place it over medium heat. Pour in the reduced wine and broth mixture. Whisk in the remaining 2 tablespoons butter until melted. Add 1 teaspoon of sea salt, the tomato, lemon juice, capers, and 1⁄4 cup parsley and stir to mix. Taste for seasoning.

Serve the fillets with the beurre blanc sauce spooned over the top and scatter each fillet with the 1 tablespoon parsley. Add a charred lemon half to each plate.

French from The Market + a Recipe for Sole Meunière, Charred Lemons, and Tomato-Caper Beurre Blanc