French,  Hugo blogs,  Savoury

Sole with lemon garlic sauce and a mouse in the house part II

I’ve often noticed that my version and Bossy’s version of anecdotes are quite different. I felt that Bossy’s account of the mouse in the house story (she was touchingly proud of her childish rhyme) was a bit scornful with regard to my skills as a guard dog. This is unfair because I’m an excellent, very intimidating guard dog and to suggest otherwise is just wrong. Any animal on the premises is here with my permission. Bossy’s suspicion that Java and I invited the mouse into the house isn’t too far off the mark as it happens. We didn’t actually invite him in, we came across him in the kitchen, surreptitiously hanging out near the fridge. It was then that I decided he could be very useful. For a while, my keen sense of smell has been telling me that there are goodies lurking under the fridge – cheese rinds mostly – which doesn’t say much for Bossy’s housekeeping skills *snigger*. I have tried in vain to reach them with my paws, and even resorted to asking Java and her spindly little paws for help. Although they may seem like annoying, pointless little animals, mice do have their uses. For example they can almost completely flatten their bodies, which is very handy when you need them to slide under white goods. For the time being, the kitchen is a cheese rind-free zone, but I’m keeping a close watch to summon my illicit worker back if need be. Never let it be said that I’m not resourceful!
Ingredients (serves 4)
4 lemon sole filets (about 150g each)
2 tablespoons olive oil
2 tablespoons flour (I used rye flour)
20g butter
200ml milk
½ lemon, juiced
2 cloves of garlic, crushed
Handful of flat parsley leaves, chopped
Sea salt and freshly ground black pepper
Preheat the grill and place the fish on the grill pan lightly coated in olive oil. Place the flour, butter, lemon juice, garlic and milk in a small saucepan and heat gently, whisking constantly. Cook until the texture becomes smooth and uniform and then add the chopped parsley leaves and seasoning. Continue to heat for a couple more minutes, stirring well. Cook the fish under the grill for about five minutes on each side. Serve with the sauce on the side.


  • apuginthekitchen

    Hugo, you are quite smart and good at utilizing the skills of others and thinking outside the box. The mouse would most definitely point you where a tasty morsel may have slipped underneath or behind and “bossy” may not be aware that it is there. You must admit “bossy” is a wonderful cook, case in point this delicious, delicate and elagant fish dish. Love the sauce.

    • The Healthy Epicurean

      Thank you so much Mrs Pug. As usual you’re very complimentary. I suppose I do grudgingly admit that Bossy is a passable cook, although she doesn’t drop enough on the floor for my liking. I hope you are well. Love from Hugo

Leave a Reply