Wednesday, November 25, 2009

Sole fillet in butter sauce

Even though I know it won't keep all that well until the time that Jen will be reheating her dinner I am making sole meuniere today. I have sole in the fridge, butter aplenty and no time to make anything more elaborate. Sole meuniere is quite simple to make, it's seasoned sole sauteed in a butter sauce. Should be served immediately after it's cooked but Jen will never cook this for herself and I have to leave at 2 pm so we shall see how the sole behaves when reheated in the most awful of ways -- the microwave. I'll serve her sole with some lemon rice on the side that way she can share it with Charlie.

In other news, I received my offer of training letter from the Ontario Ministry of Training, Colleges and Universities. I am offered a seat in the Jan 11 2010 class of Humber College of Applied Arts. My seat is reserved as soon as I pay the classroom fee, and so it dawns on me that January is right around the corner. Gulp!

1 comment:

  1. There's something to be said for a chilled fish dish. I intentionally cook extra fish so I can have "part deux" the next day, nice and chilled.