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Provencal Bouillabaisse in Red Wine
Our Bouillabaisse leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished in Red Wine.
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Slow-Braised Sole Meuniere with Fresh Thyme
Our Sole Meuniere leans on unsalted butter and patience: kissed with char and smoke, then finished with Fresh Thyme.
Ingredients
What you'll need
- 1 lb sole meuniere
- 4 oz unsalted butter
- 1/4 cup shallot
- 2 tbsp fresh thyme
- 1 cup dry white wine
- 3 cloves kosher salt
- 1 tsp cracked black pepper
- to taste a squeeze of citrus
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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