Another gourmet dinner for under $20. Today I felt like fish and the chanterelles were only $12.99 a pound, I only need a handful for 2 people.

goat cheese        $ 3.19

Sole Filet             $6.59

Chanterelles        $3.90

Fingerling            $2.30

Zucchini               $1.09

Frisée                  $1.69

Total                   $18.76

Goat Cheese Crostini

Take a Crotin de Chavignol and cut it in half. Take a large baguette and make 2 slices, 1/2 inch thick. Put the cheese on top of the bread and put it under the broiler for a minute. Keep an eye on it, each broiler is different you don’t want it to burn but you want to get a nice color. The cheese will also soften with the heat. For the frisée, do a simple vinaigrette: 1 tablespoon of red wine vinegar, 2 tablespoons of olive oil, salt & pepper to taste. I added a pinch of chopped garlic and some parsley.

For the Entrée

I sautéed the zucchini in a bit of olive oil, salt & pepper.

I blanched the fingerling potatoes in advance in salted boiling water for a couple minute. Then cool them off in a bath of ice and water to stop the cooking process. When you are ready to serve, just slice them and sauté them in a pan.

The fish was patted dry with paper towel. Then lightly tossed in flour, make sure you shake off the excess flower, and then place it in a non-stick pan with a small amount of butter. The filet should be very quick.

Place in your oven 2 plates to warm them up. It will keep the food warmer longer while your plating.

And finally, as your fish is cook, throw in a pan your chanterelles roughly chopped, with a teaspoon of butter. I added a good tablespoon of garlic and parsley chopped (same I use in the salad dressing).

I did a very poor job on the presentation this time. I guess I was a bit rushed and didn’t take my time. But the flavors were all there.