Since it’s the end of halibut and salmon season, I was looking for a new way to cook fish.
– I never cook sole, but this was excellent. I cut back on the amount of butter (there’s a lot!). It came together very quickly.
– Every time I make fennel, it turns out good. I think it’s highly underrated. This was no exception. It’s very simple and fast.
- Classic Sole Meuniére (Fine Cooking #44, May 2001, p. 47)
- Fennel & Red Onion with Arugula (Fine Cooking #62, January 2004, p. 48)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
I’m going to buy you a cow so you can churn your own butter. Sole meuniere AND garlic bread??? YUM!
It was a butter-ful dinner, for sure! Lucky there’s a Trader Joe’s across the street so I have easy access to Plugra European butter. MMM.
I was just reading the fennel & arugula recipe in the magazine. I’ll have to try it. How much do you pay for fennel out there?
It depends where I buy it. I think the place I got it last was $1.40 or so for a bulb. Not by the pound, but each… which I thought was weird.
I don’t understand why it’s so high at CM. $2.99 per bulb!
WOW! Did you try anywhere else? HEB? Farmer’s Market?