Pan-fried small sole, fennel/potato salad, fennel mayo

Cut a fennel bulb in thin wedges, keep the green. Fry in a griddle pan. Cut 2 potatoes in 3 mm slices, boil in salted water for 15 mins till just done. The potatoes should still have a 'bite'.

Cut the fennel green finely and mix with 6 tbsp mayonaise. Add some lemon juice. Use 1 tbsp of the mayo to cover the potatoes lightly. 

Use a plastic bag to dust 2 soles with flour. Sauté the fish in lots and lots of butter, 3 mins per side, all the time spooning butter over the fishes

Serve as shown 

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Asparagus, pear, sorrel

This Alain Passard recipe asked for white asparagus and red sorrel, which I didnot have.

So I blanched green asparagus for just under 3 mins and rinsed them under cold water to stop the cooking. Heated 30 grs salted butter. Dried the asparagus and put them in the butter when it started to foam. 

Cut a nice pear in 8 parts (leaving the skin on) and added these segments to the asparagus. Turned everything a few times, 5 to 6 mins in total. 

At the last minute added the shredded green sorrel. Plated, keeping the butter in the pan.

Mixed the juice of 1/2 lemon with the butter and poured the sauce over the plates, with some seasalt and black pepper.

Ham, salsify, honey/mustard dressing

Boil the salsify (schorseneren) for about 20 mins. Drain and fry a minute or two in a hot grillpan. 

For the dressing mix 2 tbsp mustard, 1 tbsp honey and 1 tbsp lemon juice. Then add wall- or hazelnut-oil and whisk. 

I wanted to add some chives...but didnot have any. 

Serve with a soft boiled egg, ham and some caviar.

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and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle