Dover Sole Meuniere

At my restaurant we used to sell a Grilled Dover Sole, until we decided to change the menu for the winter season. On a nightly basis I would deftly fillet the Dover Sole for our customers, and I decided one night that I would have to get some at home and make it in a more "classic preparation". For those who don't know, Dover Sole A la Meuniere is a classic french dish which literally translates as in the style of the miller's wife. Since the miller always had flour around, the fish is lightly dredged in flour, then cooked in butter till golden brown. The addition of butter cooked till brown, lemon, and parsley completes the dish a la minute to create the Meuniere Sauce.

This dish is well suited to a crisp white wine, with either a lot of acidity such as a Sauvignon Blanc or a rich Chardonnay or Chablis.

If you have never had a chance to taste Sole Meuniere, then you should try to find a place that serves it. Its such an amazing dish, with a complex flavor and a firm textured white fish.

Dover Sole a la Meuniere with a quick style Ratatouille

Sauteed Salmon with Sweet Potato Apple Puree

Sauteed Wild Pacific Salmon, sweet potatoes cooked in apple cider, pureed with a brunoise of gala apples. Frisee with a lemon champagne vinaigrette.

Homemade Ricotta "Postage Stamps"

Being super busy with work lately hasn't given me much of an opportunity to post about the cooking in my new kitchen that I have been up to.

A few weeks ago, I had the chance to make pasta from scratch, and create my beloved Ricotta Mushroom "Postage Stamps" with duck confit, and sage-brown butter sauce. A dish that require a lot of work, and a labor of love, but is truly spectacular in its end result. Im very proud of this one, and so I had to share it with everyone.

Ricotta Stuffed Postage Stamps with Sage Brown Butter Sauce, Duck Leg Confit, Pecorino Romano, Julienned Sugar Snap Peas.