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Nage of Dover Sole Riveria

Friday, June 19th, 2009

Nage of Dover Sole Riveria Jean Banchet Riveria Restaurant Atlanta, Georgia A nage is a dish that begins with cooking shellfish or fish in stock, then serving it with the same stock: it is ‚“swimming,‚” the origin of the name. Jean Banchet simmers delicate sole in mussel stock with fennel julienne. The sole comes to [...]

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Tags: Banchet, Chopped Parsley, Creamy Sauce, Cup Fish Stock, Cup Olive Oil, Dry Vermouth, Dry White Wine, Fennel, Fennel Bulbs, Heavy Cream, Linguini Pasta, Medium Saucepan, Medium Tomatoes, Mushroom Caps, Mussels, Origin Of The Name, Paper Towels, Riveria Restaurant, Salt And Pepper, Teaspoon Saffron
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