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| Sautéing in the pan |
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| One down, one to go |
Dover Sole is always a treat. We were at McCall’s Meat and
Fish and they had some beautiful fish. In New York we love eating at Balthazar
Restaurant. It is just like being in Paris. The recipe for Sole A La Meuniere from The Balthazar Cookbook by Keith McNally, Riad
Nasr and Lee Hanson is easy (if you don’t mind filleting fish). You can get
the recipe from our blog of: Dec.
4, 2011. Click the date to get the recipe.
Served
with Asparagus this made for a perfect dinner.
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