Paris weekend getaway: Venice, Italy

October 6th, 2013

chef morgan Venice
 “Big” Venice with a little sole (à la menuière)

I had an inside tip. It was an inside tip on a Paris apartment and not just any apartment, an apartment in a beautiful building on avenue Georges Mandel. My friend’s mother told her that if I acted fast, I could preview the apartment before it was officially on the market. Was I interested? Bien sûr ! (of course). Good apartments in Paris are far and few in between and they are taken immediately. The tip was better than chocolate praline from Patrick Roger.

As luck would have it I registered to run a marathon in Venice, Italy in a week. Everything seems to be a quick plane ride from Paris so I made an appointment to preview the apartment before I headed to Venice. It would be a tight schedule: three countries; four days. This week I want to take you there. Venez avec moi (come with me) à Venice, Italy with a Paris stop, a marathon detour, and a favorite fish recipe: sole à la meuienere.

Allez y (let’s go) !!!


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sole à la meunière

October 2nd, 2013


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 »