So I just got back from the fish place with a beautiful trio of dover sole, and there is only one thing I can make with it sole a la meuniere. Anything else would be heretical.
The fish sounds great.
The butter in almost everything else (but the snow peas) seems a bit much.
I’d go fish… roasted potatoes with herbs (use olive oil)… sweet garlicky snow peas.
Save the endive for roasted chicken or steak later this weekend.
Well, the fish can share browned butter with other stuff, and reduce the overall amount of butter - though I have made the pommes anna with olive oil for a vegan friend, I don’t like the change in flavor profile. As today otherwise was a low fat day otherwise, the amount of overall butter won’t probably kill me =) we scored an absolutely perfectly ripe canteloupe for dessert - currently macerating chunks with some Carlos V brandy I found in the bottom of the cupboard.
Why? A good brandy that is well balanced and mild and a fruit. It brings out the juices, and cantaloupe is sweet enough I don’t need to add sugar.
Everything came out nicely - and not in the huge restaurant potions either! I think that is why I like planning and executing intricate menus at home for the 3 of us - better portion control, control of ingredients and tailored to our specific likings.
I made nikumaki, rice, and spring greens salad. I didn’t have any sake, so I used sherry. The dipping sauce/salad dressing was mayonnaise, soy sauce, and mirin.
