sole à la meunière

October 2nd, 2013

DSC08617

sole à la meunière 
(sole meunière)

This is the classic way to prepare sole à la meunière.The method is surprisingly simple and a good recipe to keep on file. A simple combination of browned butter and fresh lemon juice will give the sauce a nutty and slightly tangy taste. I reduced the butter but if you want more sauce to brown, add more cold butter (clarified butter does not brown). Dover sole has a meaty but delicate taste. If you cannot find Dover sole you can subsitute other types of sole. You can use trout as well. If you add toasted almond slices you then have trout almandine.

 

serves 2

you need:

fish and sauce

4 fillets from 1 beautiful Dover sole (skin on or off)
all-purpose flour (as needed)
kosher salt (as needed)
freshly ground black pepper (as needed)

1 ½ tablespoons clarified, unsalted butter
3 tablespoons unsalted butter, cold
1-2 teaspoons fresh lemon juice
1 tablespoon finely minced fresh Italian parsley

gros sel de Guérande (to taste)
freshly ground pepper (to taste) Read the rest of this entry »

a fish, a bag and all that Paris glitter: crispy, shiny loup de mer with Umbrian lentils

July 21st, 2011

sequin fish handbag from Paris by Chef Morgan

a fish, a bag and all that Paris glitter:
crispy, shiny loup de mer with Umbrian lentils

Los Angeles children are very en vogue. For the last few months teens, tweens and even the little ones younger have clamored for “a feather” in their hair and for shirts with sequined patches and logos. At the same time on the old continent, Paris nightlife is all about burlesque and la tendance in fashion is feathers and sequins. It is Moulin Rouge with the sleekness of the 21st century. With the exception of a fashion model’s diet, there is often a connection between fashion and food. In Paris I found a fish handbag  made of sequins, representing the fish’s scales. As I look at the purse I see no reason why that Parisian fashion glitter and glamour cannot be on our dinner plates as well. It can. So inspired by this sequin fish purse, shiny loup de mer on a bed of Umbrian lentils is this week’s simple pleasure. 

 

Read the rest of this entry »

crispy and shiny loup de mer with Umbrian lentils

July 21st, 2011

crispy and shiny loup de mer with Umbrian lentils by Chef Morgan

crispy and shiny loup de mer with Umbrian lentils

stats
serves 4-6 

what you need:

fish

4 fillet of loup de mer (or rouget), skin and scales on
kosher salt, as needed
freshly ground pepper, as needed
olive oil, as needed

Read the rest of this entry »