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Menu Plan for Fall I: Week 2, Day 1

Sautéed Sole with Lemon Butter
Carrot and Basmati Rice Gratin

Cooking time:  55 minutes for menu          Cooking schedule: see below for instructions

      You can substitute any flat fish for the sole - tilapia, walleye, etc.  Sole is very thin, so you may have to cook a thicker fish a few minutes longer.

Sautéed Sole with Butter and Lemon

Total time: 10 minutes
     Served whole, the delicate fish flakes easily off the skeleton, which, normally, remains intact for easy removal once you've eaten one side of the fish.  Finished with a bit of butter and lemon for accent, it will simply melt in your mouth.

Sautéed Sole with Butter and Lemon Ingredients:

 Instructions:

Carrot and Rice Gratin  

Total time: 55 minutes
     This is somewhere between a soufflé and a pudding.  The carrots retain their texture and add a slightly sweet flavor to the rice.

Carrot and Rice Gratin Ingredients:

 Instructions:

Cooking Schedule: 55 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small saucepan with lid, large nonstick
skillet, baking dish, whisk, medium bowl, plate,
grater, cling film
Turn on oven, 400F (200C)
Start to cook rice
Peel, shred carrots
Snip herbs
Mix flour, salt, pepper, put on plate
Cut lemon
Whisk eggs, add milk, herbs, yogurt; whisk
Rice done? Combine with carrots, stir well

Lightly oil baking dish
Add rice/carrot to egg mixture
Add half of the cheese, stir well
Spoon into baking dish, top with remaining cheese
Bake gratin
     20 minute break
Wash, dry fish
Heat butter in large skillet over medium high heat
Dip fish in flour
When skillet is hot, add fish
Remove gratin
Turn fish
Remove fish to platter or individual plates
Add butter to skillet, melt and pour over fish
Garnish fish with lemon, Serve