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Meunière in Winter light (via GiO)

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Simple classic.

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Posted on January 28, 2012 by My • This entry was posted in Uncategorized and tagged à l'anglaise, à la croque au sel, bastard halibut, brunch, butter, fish, French cuisine, fried, healthy, hirame, Ａｃｃｅｎｔｓ, Japanese fish, meuniere, okra, olive flounder, potato, side-dish, simple, sole au beurre, sole meuniere, tomato. Bookmark the permalink.

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Eaten recently

Today’s bibinbap
Champilège 3 : Fall fungi pie soup
Champilège 2 : amuse-shiitake
Generous apple brioche
Champilège 4 : maitake quiche
All tones of red
Champilège final : genmai ‘shroom risotto
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Curried greens
Chilled miso somen soup
Romanesco ganmodoki
Easy steamed kabocha pumpkin flan
Tarte automne-été aux trois fruits (Summer-Fall triple pie)
Putting wine in my ratatouille…
Gifu squash and fondue-pa’
Hokkaido red peas
Bear beer pancakes, with 3 Autumn fruits
Veggie kurokke with walnut kabosu creamy pesto
Provence fragrances escaping from the oven
Craditionnal trumpets. Nearly…
Japanesed mudardara
Lunch around veggie kurokke
Asian breakfast : salmon okayu
Easy little carbonade, with early Autumn market’s basket…
Poteto sobagaki, Japanese gnocchi
Arare rice crackers : zarame ume + shoyu
Mexiiiiiico…ooosaka !
Aka endo-mame okayu, red pea rice porridge
Mushroom ratatouille and mozuku
Special grilled veg’ pizza
Deconstructed inari soba and 4 treasure mozuku soup
Caramelized onion polentart
Fish and fish skillet pizza
Hatcho-miso soba
Mabo fair : aubergine and tofu
Matcha and mango
Sara udon lunch
New ginger carrot okara cookies
Veggies for katsuo tataki (seared bonito)
Vanilla panna cotta (plant based)
Pesto and chirimen-jako
I heart skewers
Tama konnyaku, tama aubergine
Wagashi saga 2 : Choco chip matcha-an daifuku-mochi (from mochiko)
Nankin ramen and flowery ruccola
Tale of 2 aubergines
Refreshing trio
Ayu hungry ?
Pave de tofu aux champignons de Paris, riz cantonais aux fleurs de nira
That sweet fish bread, heritage from our Roman ancestors (French Pissaladiere)
Pattzukis and basil argan oil zucchini
Fava mitsuba green dip
Cobb style
Creamy pasta
Pizza heart
Willow leaf fish
Vitamin colors
Pineapple biryani
Pesto presto and miso
Nearly classic luncheon : zaru-soba
Poulet Dijon-Tahiti + Sweet Corn Sweet Rice
Fresh wasabi Spring rolls
Summer salad with argan oil and black beans
Hungry girl okonomiyaki
Fevoulet (a very old French specialty)
Red dosa
With tomato tsuyu and white goya.
Kabocha no nitsuke, and a new Japanese food : wheat natto
Scallop biryani
Grating wasabi
Mouth refreshing “pickles”
Oyi neang guk, seki-han and daurade flambee au pastis.
Ninja onigiri
Sanma
Neon colored stalks
Left over make over
Fish and broccoli green curry, steamed sticky rice
Saba no misoni (miso mackerel)
La France sur tartelette (pear chocolate no bake pie)
Green chili polenta
Rôti, farci, roulé. (Summer pork roast)
Carrot tsuyu for hand-pulled somen noodles
Ginger potato salad
Masala cookies
Tororo soba
Matcha tortilla tacos
Shio-yaki. Pure fish.
Ichigo-dama, strawberry pearls
Skillet pizza, plant based

Tofu & faux-tofu

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