I was able to get a really good price on fillet of sole for this week so I decided that I’d use the opportunity to fill it with some crab. The filling is mainly red crab but it needed a binder so I mixed in aioli, gluten free breadcrumbs, eggs, scallions and Old Bay seasoning. The I split the fillet, rolled it, added the stuffing and wrapped it in a blanched leek top. For the remainder of the dish I went with a couple of season vegetables. I simmered chunks of celery root in onions, garlic, half and half and a touch of horseradish to compliment the root. Then I pureed wild bunches of watercress in a light chicken stock (so that it doesn’t overwhelm the other delicate flavors) and strained it into a beautiful sauce.
I’ve been covering some serving shifts lately, which is nice because I get to interact with my customers personally. One of our dear regulars, Herb, comes in quite often and likes it when we come up with drinks for him on the spot. Since I know he likes the bubbly I came up with this one and he really liked it, so I’m offering it to everyone else. It’s simply gin (starting with the indigo gin then onto Benham’s gin from California which has a little mint note to it), Lillet blanc (a wine-like aperitif) and top it off with sparkling wine.
Our other specials this week are:
Chicken Flatbread with a Roasted Yam Puree and Pepper Jack Cheese
Honey Poached Quince Milkshake
and starting this Friday we will be offering Cornmeal Pancakes with Orange Butter, Sauteed Bananas on our French Toast and Eggs Florentine.