If HG could be granted one final meal (just before leaving for heavenly–??–realms) it would be at Le Dome on Boulevard Montparnasse in Paris. Simple, madly expensive, superlative dining. Starter would be a dozen Gillardeau oysters (impeccably shucked, briny, served with buttered brown bread). The wine: A modest Muscadet. This would be followed by large boned filets of ultimate quality Dover Sole swimming in the best French butter with a hint of lemon juice. The wine: Sancerre. Dessert would be Berthillon ice cream. Black coffee and a snifter of Vielle Prune would be the finale before the finale. Real Dover Sole is rare in the United States. Doesn’t travel well. Surprisingly, some years ago, HG had a fine Dover Sole at a Legal Seafoods Restaurant in Boston. Never saw it on the menu again. HG discovered two Pacific Ocean sole-like treats at the venerable Tadich Grill in San Francisco: Petrale Sole and Sand Dabs. (preceded by sloe gin fizzes, of course). Sand dabs aren’t shipped to Santa Fe but Petrale Sole often makes a welcome presence at Whole Foods. HG or BSK usually fry or saute it. But, last night, influenced by a Melissa Clark NY Times recipe, BSK cooked it in the oven on a sheet pan and it rested gently on a bed of thinly sliced red peppers. There were BSK’s creative additions of olive oil, garlic, butter, herbs, dash of hot sauce. Very tasty. Not Le Dome, but gifted BSK comes close.
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