Bundles of Sole

Saturday 18 May

Holt has been tantalized by the long-tailed scallions that one of the farmers at Findlay Market is offering; they are perfect for tying up Bundles of Sole, i.e., sole fillets wrapped around a sheaf of roasted asparagus and tied with parboiled scallions.  

We asked our friend Julie over to help us eat them, and prepared them much as here, but served them with a cream and sorrel sauce (sorrel is having its day in our garden).  

Of course there had to be appetizers first, so Holt made up a batch of olive oil bread and some quick pickles from Rachel Ray's recipe. 

There were also gigantes in tomato sauce, white anchovies to pile on the bread with tomato coulis, and olives.

When a guest comes, there must be dessert; but to keep it light, we made Alsatian Apple Custards.  There was Graeter's vanilla to top them, but no one wanted to gild the lily, or expand the waistline much farther than it had already gone.