Sole, Scallops, and Mussels etc

Sautéed Filet of sole, with sautéed scallops. Mussels cooked in a broth of reisling wine, calvados apple cognac, and assorted vegetable trimmings.

Cooking juice from mussels was reduced to make the sauce along with diced shallots and carrots, cream, and butter.

Purple rice with diced apples and portobello mushrooms, baby tomatoes and bok choy with a little olive oil, salt and pepper.


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