Ohh La La!

According to the man of the house, this project is over, and he is declaring the rest of the year French year. Of course, I over-ruled him, but he has had worse ideas!

Tonight's dinner was sole meuniere, fennel gratin, and carrot salad. We had store bought eclairs for dessert.

Balcer Rating: 5

Fennel Gratin

2 bulbs fennel, trimmed and halved lengthwise
2 tbsp. butter, cubed
2 cloves garlic, peeled and halved
Coarse salt and freshly ground black pepper
1 1⁄2 cups hot chicken stock
2 tbsp. heavy cream
Freshly grated nutmeg
1⁄4 cup freshly grated parmigiano-reggiano

1. Preheat oven to 350°. Arrange fennel in a 10" baking dish, and scatter butter and garlic around fennel. Season to taste with salt and pepper. Add hot stock and bake until tender and browned, about 1 1/2 hours.
2. Preheat broiler. Spoon cream over fennel, sprinkle nutmeg over cream, then sprinkle fennel with parmigiano-reggiano. Broil until golden, about 1 minute.

Carrot Salad

• 1 pound of carrots
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 shallot finely chopped (or substitute 2 tablespoons finely chopped red onion)

Directions

1. Peel the carrots and use a food processor to shred them.
2. In a medium sized bowl, whisk together the olive oil, lemon juice, salt and pepper. Stir in the shallots and then add the carrots. Mix until the carrots are completely dressed.
3. Cover and let this salad sit for an hour in the refrigerator to allow the flavors to blend.

Sole Meunière

INGREDIENTS

6 (4 to 6-oz.) boneless, skinless filets sole
Kosher salt and freshly ground black pepper, to taste
½ cup flour
10 tbsp. unsalted butter
3 tbsp. finely chopped parsley
½ lemon, thinly sliced crosswise

1. Season filets on both sides with salt and pepper. Place flour on a plate and set aside. Heat 4 tbsp. butter in a 12" skillet over medium-high heat. Working in batches, dust filets in flour, shaking off excess, and then place in skillet; cook, turning once, until browned on both sides and just cooked through, about 6 minutes. Transfer filets to warm serving platter or individual plates; sprinkle with parsley.

2. Wipe skillet clean and return to heat with remaining butter; cook, swirling pan, until butter begins to brown. Add lemon slices, cook until heated through, and then pour evenly over filets. Serve immediately with lemon slices.