Tuesday, February 15, 2011

Salad with Pears, Fennel and Prosciutto and Mint with Sole Meuniere

It's a bit unusual for us to have a two course meal but we decided to for Valentine's Day. Both dishes go together very easily. For the Salad ( Adapted from Weeknight Cooking), plate thinly sliced pears, and shaved fennel and Prosciutto. Whisk together 1T olive oil, 2t pear nectar and 1t Sherry vinegar. Garnish with finely chopped fresh mint. For the sole (adapted from Epicurious.com) dredge the fish in bread crumbs and saute in 3T butter until the flesh of the fish is firm. Remove the fish and immediately add 2T parsley and 1T fresh lemon juice. Spoon the sauce over the fish and serve. We also had our favorite smashed redskins (boil the redskins and then smash them with a fork, drizzle with olive oil, salt and pepper and brown them in the oven at 400 degrees for about 15 min) and steamed brussel sprouts. A chilled dry white wine is the perfect accompaniment.

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