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Menu Plan for Fall II: Week 4, Day 1

Sautéed Sole with Lemon Butter
Carrot and Basmati Rice Gratin

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

      The sole I get is cleaned but not boned.  If yours is boned - lucky you.  It will sauté even faster.

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, large bowl, plate, grater
Turn oven on 400F (200C)
Start to cook rice
Peel, shred carrots
Wash, dry fish
Mix flour, salt, pepper, put on plate
Cut lemons
Whisk eggs
Whisk in milk, herbs, yogurt

Rice done? Combine with carrots and stir well
Lightly oil baking dish Add rice/carrot to egg mix
Add half of the cheese, stir well
Spoon into baking dish, sprinkle cheese, bake
   25 minute break
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 and Serve