pâte a choux
fish stock
filets de poissons pochés au vin blanc
haricots verts au maître d'hôtel
sauce velouté
sauce mornay
After a two week hiatus - Tom has been working late and it is no fun to cook for one - it is time to work on Julia. Frozen sole from Trader Joes in the freezer and Stacey is coming for dinner: what to do, what to do? Julia has the answer - sauce - with butter, fish stock and cheese - poured, or rather placed carefully, over fish poached in white wine. I steamed the potatoes in the dregs from the fish stock - absolutely delicious, and served green beans finished in olive oil and lemon juice on the side. Strawberries and cremé Chantilly finished the meal. The wine? 2006 Zaca Mesa Viginoier. Nice to cook again.
Saturday, September 5, 2009
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