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This is a delightful dish for a buffet supper since the entire meal is right there on the platter. You can vary the vegetables as you wish.

GINGER-FRIED FLOUNDER

Make the following batter:

3 eggs

3 tablespoons cornstarch

1 tablespoon grated ginger (fresh or preserved)

2 tablespoons soy sauce

3 tablespoons chopped green onion

3 tablespoons sherry

Mix thoroughly. Cut 6 fillets of flounder in strips, dip in the batter, and fry in shallow or deep fat.

FILLETS CASSIS

1 tablespoon finely chopped basil

1 cup thick tomato sauce

Freshly ground black pepper

6 fillets of sole

Flour

2 eggs, beaten

Crumbs

Butter or oil

Salt

8 ounces spaghetti

6 tablespoons butter

1 cup grated Cheddar or Gruyère cheese

Chopped parsley

Mix the basil and the tomato sauce and add the pepper. Spread each fillet well with this mixture and fold over. Dip the fillets in flour, in beaten egg, and in crumbs, and sauté in butter (or oil) according to the Canadian cooking theory (page 10). (Be careful when you turn them not to drip the tomato filling all over the pan.) Salt them to taste. When they are nicely browned and cooked through, serve them on a bed of sphaghetti that has been boiled, drained, and mixed with the butter and grated cheese.

You may serve this with a tomato sauce if you wish, but I think it needs nothing more than a little parsley and some more pepper.

NOTE: For a change, when you mix your spaghetti and cheese, sauté it in butter until it is lightly browned. Turn it with the aid of spatulas, brown the other side, and turn it out on a serving dish with the brown showing. This is a fine treat.

FILLETS PAYSANNE

1/2 pound mushrooms, coarsely chopped

8 tablespoons butter

8 tablespoons olive oil

1/2 cup shredded almonds

6 sour or dill pickles

1/4 cup capers

Salt

Freshly ground black pepper

6 fillets of sole

Paprika

Flour

Chopped parsley

Cook the mushrooms in the 4 tablespoons each of the butter and olive oil. Add the almonds, blanched and cut into small pieces. When slightly browned add the pickles and capers and season to taste.

Sprinkle the fillets with paprika and dredge in flour. Sauté in the remaining butter and oil according to the Canadian cooking theory (page 10), and salt and pepper to taste. Arrange the fish on a platter and cover with the mushroom and almond mixture. Combine the juices of the two pans and pour over the fish. Sprinkle with chopped parsley.

FILLETS OF SOLE ST. JACQUES

4 fillets of sole

Flour

6 tablespoons butter

Salt

Freshly ground black pepper

1/2 pound scallops, finely chopped

2 cloves garlic

Chopped parsley

Sauce Béarnaise (page 26)

Cut the fillets into small strips, approximately 3 inches long by 3/4 to 1 inch wide. Roll them in flour and sauté in butter according to the Canadian cooking theory (page 10) just long enough to color them. These small pieces are very easy to overcook, so be careful. Salt and pepper to taste.

Roll the scallops in flour and sauté in butter. Add the garlic and parsley and season to taste.

Heap the scallops in the center of a hot platter and arrange the fillets around the edge. Or arrange the fillets in individual shells and use the scallops for topping. Sprinkle with chopped parsley and serve with a sauce Béarnaise.

POACHED SOLE, FILLETS AND WHOLE FISH

Poaching is usually done in one of the court bouillons – preferably those with white wine, for most of the appropriate sauces include white wine broth. Occasionally a recipe calls for a red wine sauce, and some use vermouth. In some cases the fillets are poached in undiluted white wine with the addition of flavoring agents.

Sole — or fish of the flounder family, as the case may be — requires very little poaching to make it palatable and juicy. The delicate flesh is very fragile and should be watched carefully. There is no danger of overcooking if you follow the Canadian cooking theory (page 12).

ESCABECHE OF FLOUNDER

2 pounds fillets or steaks

Lemon or lime juice for dipping

Flour

Butter

1 clove garlic