Sunday Secrets

Sunday night was a Secrets of a Restaurant Chef dinner. I had watched a taped episode where Anne made Sole Meuniere and a Wilted Bitter Green Salad with Crispy Walnut Goat Cheese.

I started by slicing a log of goat cheese into rounds, seasoning the disks with salt and pepper and then dredging them in beaten eggs and then into a mixture of finely chopped walnuts, fresh white breadcrumbs, chopped chives and parsley. The breaded goat cheese disks got a chill in the refrigerator for an hour or so and then popped in the freezer for 15 minutes right before sauteeing them in hot oil. Once golden on both sides the cheese went in to a warm oven while the dressing was made in the same skillet. In a little more olive oil, some diced shallots were allowed to soften, some Dijon mustard was whisked in with some sherry vinegar. Some bitter greens were added to the dressing in the pan and allowed to warm until wilted. The salad was plated with the breaded goat cheese and was absolutely delicious.

We then moved on to the fish which was supposed to be sole which I couldn't get at my local supermarket, so I substituted tilapia fillets. The fillets got a quick saute in a non-stick skillet after being seasoned with salt and pepper and dredged in flour. Once floured, the fish immediately went in to the hot skillet creating a perfect crispy crust on the outside. They then went into the oven next to the goat cheese to stay warm while the sauce was made.

In the same skillet, some butter was melted with some fresh thyme leaves. When the butter was completely melted and bubbly, fresh lemon juice was whisked in. Once browned and bubbly again, salt and fresh parsley were whisked in.


The fish fillets were plated and covered with a spoonful of sauce and we served it with a side of oven roasted broccoli and cauliflower.

A very simple, and yet delicious dinner!