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Menu Plan for Winter II: Week 11, Day 1

Sautéed Sole with Capers
Lyonaise Potatoes
Sunchoke Gratin

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

       Sole is a delicate fish that cooks in minutes.  The Lyonaise are from the second (some would say first) gastronomic capital of France: Lyon.

Sautéed Sole with Browned Butter and Capers

Total time: 10 minutes
    Sole is a delicate fish with a mild flavor that pairs well with lemon and capers.  It's normally served with the tail and bones intact: just skinned and cleaned but not filleted. They cook very fast and if you are not careful when you take them by the tail to turn them over the skeleton will come away in your hand.  The flesh comes away easily with a fork to eat.  Or, even better, buy them skinned and filleted.

Sautéed Sole with Browned Butter and Capers Ingredients:

 Instructions:

Note 1:  You can cook them slightly underdone, to this point, then put them on a platter, cover them loosely with foil and put in a 200F (100C) oven to keep warm.

Note 2: If you get sole filets, they will cook even faster.  Use a long spatula to turn them carefully.

Potatoes Lyonaise

Total time: 40 minutes
    These are incredibly easy and delicious, and pair well with flavorful fish and chicken.  They absorb the chicken stock at the end, giving them a bit of a syrupy glaze.

Potatoes Lyonaise  Ingredients:

 Instructions:

Sunchoke Gratin

Total time: 30 minutes
    These gnarly roots are delicious and easy to fix.  Select sunchokes that are firm and with fewer rather than more knobby bits.  There is no need to peel, but scrub well. Trim any big knobs if you like.

Sunchoke Gratin Ingredients:

 Instructions:

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium saucepan / steamer basket, lid, medium
skillet, lid, large nonstick skillet, small baking dish
Slice onion for potatoes, sauté
Mince garlic
Add garlic to onions for potatoes, sauté
Peel sunchokes, steam
Slice potatoes
Remove onion, garlic for potatoes, set aside
Sauté potatoes
Cut lemon, squeeze a bit for the juice
     Pause while everything cooks
Get everything ready for the fish

Turn potatoes
Slice sunchokes
Grate Parmesan
Finish sunchoke gratin, bake
     Pause while everything cooks
Turn potatoes, return onion, garlic
Add stock to potatoes, let cook
Melt butter for fish
Flour fish, fry
Turn fish, fry
Remove fish, add capers, lemon, stir, scrape
Pour sauce over fish, garnish with lemon
Remove sunchokes
Spoon potatoes into bowl
Serve