Dover Sole

We had dover sole for dinner on Monday. I grilled it on the grill, on some aluminum foil for about 4 minutes per side. Any more than that and it dries out. It's a really thin fish.

I made a thai coconut milk/lime rice from Trader Joe's. It was a heat and eat. Great for a Monday night. I also made a quick salad. I used the beluga lentils from Trader Joe's, these are a nice small black lentil. I added two chopped tomatoes, four artichoke hearts that had been packed in water, and then 2 tbs of red wine vinegar, and a splash of olive oil. Add salt and pepper and you have a quick good salad.

Last night, I used up some the rest of the sole. I dredged it in flour seasoned with salt and pepper, and pan fried it, and then created a lemon butter sauce for it. I make this sauce and it's always too lemony, so I've got to cut down on the
lemon. Scrape the pan after you cook the fish, and add 1/4 cup white wine, 1/3 cup lemon, although this is where I'm changing it, 1/4 of lemon juice. Bring this to a boil and then add 4 tbs of room temperature butter. Melt the butter and add 1.5 tbs of capers. Pour over the fish. I served this with artichokes and a baked potato with tomatoes and pecorino romano cheese, and greek yogurt.

Dinner elsewhere tonite. Eating with Tami and Reece and Doug at Tami's house. Yeah! No cooking.

A Continuation

On Saturday we had Dover Sole. Rob was the lead cook on this one. He took the sole which had just come in that day, and sauteed it in olive oil seasoned with garlic. He sauteed some mushrooms and added them as well. It was just lvoely and light. Doris was pleased. We had green beans and red potatoes to accompany. It was nice.

Sunday, the 6th, I made Chicken Pot Pie.

3 red potatoes
2 carrots
2 parsnips

Take the root vegetables and cut them into small dice and then put them in salted water to boil.

8 oz. of mushrooms
1 onion diced
1 zucchini
1 red pepper
2 cloves of garlic

Saute all these vegetables in 1 - 2 tbs. of olive oil.

Cut up one chicken breast in small pieces and add it to the sauteed veggie mixture along with one cup of cooked green beans.

When all the veggie are cooked put them in your dish and add one cup of golden mushroom soup. Put this in a 9 X 13 pan. Cover with two store bought pie crusts. Actually I used one and a half and kept the other half for later. Bake at 400 for 35minutes until the crust is golden and the contents are bubbly.