Are you watching Jacques Pepin’s Heart & Soul PBS tv show? He says this is his last. I’ll miss his wisdom, experience, and graciousness to share. I have learned so very much from Jacques over the years, I feel so indebted to him… and want to have him over for dinner. I’ll even cook! I think I have made at least one thing from every episode already. His recipes are so straight forward and approachable.
I loved his dover sole dish. He sautés onion and garlic in a pan, adds a big splash of white wine and broth, then his seasoned tri-folded dover sole. It cook ever so slightly, about 1 -2 minutes, then flips. Then removes the fish and keeps warm. In the meantime he simmers the broth down until mostly gone, and adds a couple tablespoons of butter making a beurre blanc sauce… and pours it over the warm fish.
I like to add colored finely diced peppers, and top with parsley and chives. It’s great over rice; a delicious, easy to make fish dish.