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	Steamed Suzuki Seabass with Truffles by Patrice Martineau Steamed Sea bass, served with creamy lettuce and potatoes, madacascar pepper milk emulsion and summer truffles.	6 votes 1 review 4241 views
	Simple Sole Meuniere by Nancy Miyasaki I seem to have a fetish with dover sole right now. It’s so plentiful and inexpensive, I keep looking for different ways to cook it. This easy recipe adapted from the barefoot contessa is really delicious. The slightly burnt flour in the butter gives it a nutty flavor with I just love. You can serve this with a simple rice or pasta…	3 votes 1 review 15389 views
	EPIGRAMS de SOLE by Cecelia Heer This is another favorite recipe of mine from Chef Michel Roux Jnr of the two-star Michelin restaurant Le Gavroche in London. Chef Roux demonstrated this on the Master Chef UK series. He said that it is such an intricate dish that his "Chefs hate it when it is on the menu at the restaurant." Of course, I had to give it a try. It is…	1 vote 6851 views