Waitman Posted July 30, 2013 Share Posted July 30, 2013 Just trying to figure out a simple side dish to complement some fish mueniere that may or may not be occurring tonight. Sauteed spinach with garlic, and mashed potatoes seem obvious and are pretty tasty, but I thought I'd see what the resident culinary elite might recommend. I'm reserving mushrooms for another fish course later in the week, so they're out. And, did I say simple? It is Tuesday and I do get up at 4:30 these days, so long preps are out. Grazi. Link to comment Share on other sites More sharing options...
Mark Slater Posted July 30, 2013 Share Posted July 30, 2013 The classic accompanying dish is pommes vapeur - boiled new potatoes. 1 Link to comment Share on other sites More sharing options...
Pat Posted July 30, 2013 Share Posted July 30, 2013 What about a quick saute of summer squash finished with fresh herbs? Add garlic or anything else you want. When I get my hands on good tomatoes at this time of year, sometimes I just slice them up and serve as a side dish, but you could sprinkle them with a little olive oil, Parmesan and/or herbed bread crumbs and run under the broiler quickly. 1 Link to comment Share on other sites More sharing options...
Tweaked Posted July 30, 2013 Share Posted July 30, 2013 Variation on a theme, but blanch green beans, finish off in a pan with garlic/olive oil/slab of butter. 1 Link to comment Share on other sites More sharing options...
Banco Posted July 30, 2013 Share Posted July 30, 2013 What Mark said, rolled in butter and parsley. 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted July 30, 2013 Share Posted July 30, 2013 I was going to say parsley-ed potatoes and sauteed green beans.... I also love some simple sauteed greens with fish in that style. 1 Link to comment Share on other sites More sharing options...
Waitman Posted July 30, 2013 Author Share Posted July 30, 2013 The classic accompanying dish is pommes vapeur - boiled new potatoes. And the classic accompanying wine? Link to comment Share on other sites More sharing options...
Mark Slater Posted July 30, 2013 Share Posted July 30, 2013 And the classic accompanying wine? Meursault, according to Escoffier. Link to comment Share on other sites More sharing options...
Waitman Posted July 30, 2013 Author Share Posted July 30, 2013 Meursault, according to Escoffier. I wonder if a nice Kendall-Jackson would do instead. Link to comment Share on other sites More sharing options...
DonRocks Posted July 30, 2013 Share Posted July 30, 2013 I wonder if a nice Kendall-Jackson would do instead. No! And I'm assuming you're kidding! Meursault is perfect. Link to comment Share on other sites More sharing options...
Mark Slater Posted July 30, 2013 Share Posted July 30, 2013 I wonder if a nice Kendall-Jackson would do instead. Link to comment Share on other sites More sharing options...
Mark Slater Posted July 30, 2013 Share Posted July 30, 2013 Oxymoron Link to comment Share on other sites More sharing options...
thistle Posted July 30, 2013 Share Posted July 30, 2013 I won't weigh in on the wine (I'll leave that to the experts,cause I'm a philistine & would be drinking beer most likely), but I can't think of anything better than the previous veg suggestions (which probably says more about my lack of imagination than anything else)-I hope your trout is delicious & enjoyed by all the diners. Link to comment Share on other sites More sharing options...
Waitman Posted July 31, 2013 Author Share Posted July 31, 2013 What I neglected to say is that this query was part of an ongoing series in which I pose questions the answers to which, for possibly existential reasons, become irrelevant before I have a chance to apply them to the task at hand (part one is here*). So, what happened this time is that none of the Meuniere-type fish (I didn't need sole, but something delicate seemed indicated) at Whole Foods seemed fresh enough for so delicate a prep (does anyone else think that the fish in the Glover Park location is consistently better than the fish on P Street?) and I swung the other direction with mahi-mahi dusted with hot stuff and a pineapple salsa and served with tarted up canned black beans. it was pretty delish, but the accompanying low-rent Savenniers proved disappointing. I do, however, now have a powerful craving for meuniere (I will go to Black Salt), Mersault, potatoes and haricot verts which I intend to indulge in the near future, so your responses were not for naught. Thanks. *Have suggested District Kitchen for dinner tonight so the value of your response to that query was not naught neither. Link to comment Share on other sites More sharing options...
Banco Posted July 31, 2013 Share Posted July 31, 2013 Does Black Salt sell true sole? I seem never to be able to find it around here, seems everything is flounder. But I gave up looking quite a while ago so things may have changed. (What I really like is to poach it and serve it with shrimp in a JC-style Parisienne/Allemande sauce, which I used to do often on the West Coast but haven't done here in years.) Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now