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French
Provencal Gratin Dauphinois with Gruyere
Deeply satisfying Gratin Dauphinois with Gruyere, layered with warm, patient spice.
French
Free recipe
Slow-Braised Sole Meuniere and Dijon
A Slow-Braised Sole Meuniere, rich without ever feeling heavy, and served and Dijon.
Ingredients
What you'll need
- 1 lb sole meuniere
- 1/2 cup unsalted butter
- 1 tbsp shallot
- 2 tsp fresh thyme
- 1 medium dry white wine
- 1 lb kosher salt
- a pinch cracked black pepper
- to taste fresh herbs, to finish
Method
Step by step
- Season the sole meuniere generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the sole meuniere and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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