It’s hot. Really freaking hot. But, hunger knows no weather pattern. So, I have to eat. Leg of lamb sounds great, but I’m sure my house would incinerate itself just to teach me a lesson. The dish above is the solution. Ten minutes and two pans later and we have Shallot Poached Dover Sole with Carrots and Asparagus. Classic and fast. Just like my vintage non-running motorcycle.
The fish is very thin, so I roll it up and drop it into a bath of reduced white wine and shallots (very Fraunch). Heady stuff. My next perfume line will be Ode de Shalla-Vino. Guys, get ready to become a chick magnet (or confused for an out of work Brasserie line cook).
I was going for a yin-yang thing on the vegetables. On one hand, we have pan fried asparagus. Just salt, pepper, oil and a wicked hot pan. I like it with a little smoky char, but still crunchy in the middle. Limp asparagus is like limp…well, you get the idea.
On the other hand, we have bright, sweet carrots. Just poached in a little water, barely cooked through.They continue to cook after you pull them out, so it’s better to err on the firmer side. We wouldn’t want them limp (see note above). The smoky / sweet play between the two sides is magic. Beat the heat. Cook this dish.