The Cute Gardener and I are very fond of making our own traditions that are customized to us and unlike the normal ones we grew up with, not that there is anything wrong with those. This has meant eating Chinese food on the Fourth of July in the basement bowels of San Francisco’s Chinatown; creating private in-home tastings of food and drink away from the party-goer social world of New Year’s Eve; and for the past two grand occasions it has meant starting the meal with crackling, cold oysters. We even discovered a way to treat the occasional odd oyster swimming with the funky stuff by elevating it in a fluffy, egg yolk heavy, olive oil fried, fresh omelet.
You can also use any kind of whitefish for this dish and we chose two large filets of fresh sole bought at the Santa Monica Seafood Company.
I found it was really important to place the cooked spinach on the fish in equally spaced out portions so that when the meal was done, every forkful from the belly of this creamy beast was an equal ratio of fish to veggie.
To make the lemon butter sauce, I chose a Clos Du Bois Sauvignon Blanc for the called for dry white. It was an excellent choice and smarted off well with the tart lemon, creating a tangy juxtaposition for the two sticks of butter. Poured over the final presented puff pastry fish, browned in an egg wash, the sauce brought together the meal with a dose of swimmingly warm satisfaction.
Simply roasted carrots and three kinds of sautéed mushrooms (baby bellas, white button and a few shiitake) were the only sides needed for this overall decadent dish. It kicked off the weeklong food coma to come quite nicely and prepped our palates for the parade of holiday goodness that only comes around once a year along with the excuse to eat everything you want until the final relatives are gone.