Fern is leaving for Hawaii tomorrow so something light was in order. Fresh sole is available now so I picked up 200gms. I cut each fillet in half, salted, peppered and floured it. The vegetables were done in the microwave and finished with butter. Mashed potatoes have just butter, milk and salt.
Vinaigrette
2 tsp olive oil
1 tsp white wine vinegar
salt
pepper
dot of dijon mustard
The lemon sauce started with a roux of 1 tsp flour and 2 tsp flour. Cook the flour briefly then added a splash of chicken stock and salt. Add a few drops of lemon juice and taste. Add more lemon till the sauce is lemony but balanced. It shouldn't pucker your mouth. Add a little water to thin it down if necessary. I toasted slivered almonds so they had a hint of colour then added them to the sauce. I plated the sauce over the fish. The salad has the same vinaigrette I've been making regularly. It was a good pleasant meal and should travel well tomorrow.
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