« Sole Meunière » or fried sole, a real delicacy when it’s perfectly prepared.
Dredge the sole in flour before you fry it in a frying pan with butter. A couple of minutes one side, turn and a few minutes the other side.
Serve it with the resulting brown butter sauce, French fries and a mixed salad. A squeeze of lemon juice just before you start eating. Nothing more, nothing less.
This is absolutely a gorgeous fish dish. For real food lovers and fish addicts!
Home made hamburger with fresh oven fries
Poutine is a Canadian dish, originating in the province of Quebec, made with french fries and cheese curds topped with a light brown gravy. As a Belgian I have to admet that the french fries are not as good as the Belgian ones, but it’s worth a taste! In a traditional Quebec poutine you’ll find:
- french fries: usually of medium thickness and fried such that the inside stays soft while the outside is crispy. Although with the gravy as topping, they get quickly soft.
- cheese curds: used to give the desired texture. Usually they are of a small size. Poutine’s “squeaky” cheese curds are cooked, then allowed to cure to develop tanginess.
- brown gravy: a light and thin chicken, veal or turkey gravy, somewhat salty and mildly spiced with a hint of pepper or a sauce brune which is a combination of beef and chicken stock, a variant originating in Quebec.
I’ve tasted them at the “festival of Quebec” in Brussels. And I have to say… not bad at all!