Sole Meuniere

Sole

  • Servings: “2-4”
  • Difficulty: “easy”
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‎” I think every woman should have a blowtorch.” 

Julia Child

 

I had to pick up a few things from the grocery store the other day and while I was there I was contemplating what I would make for dinner and frankly I was stumped. I could BBQ something but it was raining and miserable so that was out and I didn’t fancy a soup or stew to counteract the weather. It was while passing the seafood counter that I swear I heard a little voice saying “Pick me. Pick me” and there right in front of me was the answer to my dinner quest……. Sole!!

To be honest I have never cooked sole before but I knew there were thousands of recipes on the net for cooking fish, especially sole, so I Googled it and found this recipe which it turns out is truly a “simple but tasty recipe for the grilling season and beyond.”

Here’s how we do this one.

Shopping list:

  • 2-4 fillets Sole (about 140g/5oz each)
  • 6 tbsp plain Flour
  • 9 ounces Butter
  • 3 tbsp light Olive oil
  • juice from one Lemon
  • Pinch of Salt and Pepper
  • 4 ounces chopped Parsley 

Putting it all together:

  1.  In a pie pan or similar sized container mix the flour, salt and pepper. Dredge the sole in the seasoned flour shaking off any excess.
  2. Heat a frying pan and add 3 ounces of butter. When the butter has melted gently place two of the filets in the pan and cook for about six minutes, turning once using a fish spatula, or until the filets are golden brown. Repeat for the remaining filets.
  3. Remove the filets and keep warm. Wipe out the pan and add the remaining 3 ounces of butter and melt. Add the lemon juice and parsley. Mix well.
  4. Plate the sole and spoon the butter parsley sauce over top.

Cooks note: To add another level of flavour add some Capers to the butter parsley sauce before spooning over the sole.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                         Bon Appetit

Fish and chips

  • Servings: ”4-6″
  • Difficulty: ”easy”
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In reading posts from other bloggers or food sites I often run across “This was my grandmothers recipe” or “I learned this one from my mother”. My grandmother died almost 40 years ago and I don’t ever remember her cooking anything and as far as I know my mom’s recipes have disappeared so I don’t have the ability to draw on either of those two for inspiration which is one of the reasons I started this blog in the first place… so My Kids would have “family” recipes to draw from should they so wish.

Now I know what you are going to say……. “How can something as simple as fish and chips become “your family recipe”  since it is such a basic straight forward recipe that everyone at one time or another has made? The answer to that is simply that any recipe can become your family recipe due to the twists and turns that you give it and so with the ones I have added to this basic of all fish and chips recipe it has become mine.  

Here’s how we do this one.

Shopping list:

  • 4 to 6 Sole fillets
  • 3 tablespoons Canola oil
  • 1/2 cup bread crumbs
  • 2 large eggs – whisked
  • 1 head of Cauliflower – leaves removed and cut into small pieces
  • 1 medium white onion- quartered
  • 4 peeled garlic cloves
  • 1/4 cup butter
  • 1/4 cup (more or less) heavy cream
  • 1 teaspoon each of: Salt,pepper,paprika,oregano,basil
  • 1 pound french fries- (I prefer fresh cut but didn’t have the time so I used frozen)

Putting it all together:

  1. Mix the bread crumbs, herbs and spices together making sure they are thoroughly blended and set aside
  2. Bake the french fries according to the package instructions
  3. In a large pot bring 2 inches of water to a boil
  4. Place the cauliflower, onion and garlic into a steamer and place, covered, over the boiling water
  5. Steam for approximately 15 minutes or until the cauliflower, onions and garlic are fork tender
  6. Put half the cauliflower mix into a food processor or blender along with one ladle full of the water
  7. Blend until smooth
  8. Add in the remaining cauliflower mix along with the butter and mix for about two minutes
  9. While the food processor is running add in the heavy cream until just incorporated
  10. Dredge the fish in the seasoned bread crumbs, put in the egg wash and then back in the bread crumbs
  11. Heat the Canola oil in a fry pan and fry the fish until golden brown on both sides. About four minutes depending on the thickness of the fish
  12. Place the cauliflower puree on one side of the plate, lay the fish on the puree and the french fries beside
  13. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………

Bon Appetit