I'm a week behind here at
Whisk Wednesdays, but at least I am posting something, ANYTHING, on a Wednesday, so I am counting this as progress. My Wednesdays have become a tad occupied with other things...I am struggling to get this all in hand, and I am determined to do so, so thanks for the patience.
I have my ingredients to make this week's recipe, so I will make it tomorrow and either post it at the end of this one, as a double post, or hold it for next week and hopefully double post it at that time. That's the current plan. (Note: my current plans tend to change hourly.)
The recipe prepared for this week is from Class 17 (last week), Part 2 and is Sole Belle Meunière (Pan-fried Sole with Nut-brown Butter and Mushrooms), can found on pages 65-66 of the book Le Cordon Bleu at Home, and was absolutely delicious. This recipe works with many other types of fish as well...I know because I tried it with talapia, cod, and haddock, due to the lack of fresh sole around here.
The recipe could not be easier, quicker, or more tasty. (I do suggest a certain judicious attitude toward the butter sauce because butter coupled with lemon...well, it's a crime, an absolute crime in consumption.) I know the mushrooms look burned in the photo, but trust me, camera and lighting only, as they were not, just very nicely browned and absolutely delicious with the fish. I confess, I dredged them a tiny bit in the nut-brown butter sauce, okay, more than a tiny bit, a soft gentle drizzle of the most light-handed variety. Was that ever good! I figured the rest of the meal was nicely nutritious and calorie-friendly, right, so a little butter sauce applied with abandon....well, okay...massive justification of the crime committed. If you would like to see how the other Whisk Wednesday members fared in this class, click
here, and then on the Whisk Wednesdaysconnect to individual bloggers, or better yet, come and join us! Upcoming schedule:
• Class 17, Part 3 (Post on Wednesday, October 29, 2008):
Beignets de Langoustines, Sauce Tartare (Langoustine Fritters with Tartar Sauce) pages 162-163 {You can substitute shrimp, if you like.}
• Class 17, Part 4 (Post on Wednesday, November 5, 2008):
Pavés de Rumsteak au Poivre Vert (Sirloin Steaks with Green Peppercorns) pages 127-128