POTATO SALAD WITH HERRING

Ingredients
1 lb. fingerling potatoes
1⁄ cup finely chopped white onion
4

2 tbsp. finely chopped chives

2 tbsp. olive oil
2 tbsp. red wine vinegar
2 tbsp. white wine
2 cured herring fillets cut into 1⁄2-inch pieces (about 5 oz.)
Kosher salt and freshly ground pepper

Instructions
In a medium saucepan, cover the potatoes with water and boil until tender, 15 minutes. Cool slightly, then slice into 1-
inch pieces.
Toss potatoes in a large bowl with remaining ingredients and serve warm.

LAMB NAVARIN

Ingredients
2 tbsp. canola oil

1 1⁄2 lb. trimmed lamb shoulder, cut into 1" cubes

Kosher salt and freshly ground black pepper, to taste

5 medium carrots (1 chopped, 4 peeled and cut into 2" pieces)

1 medium yellow onion, chopped

2 cloves garlic, crushed

2 tbsp. flour
1 tbsp. tomato paste

4 medium turnips, peeled and cut into 2" pieces

4 medium new potatoes, peeled and cut into 2" pieces

3 tbsp. unsalted butter

2 tsp. sugar

12 pearl onions, peeled

1 ⁄3 cup fresh or frozen peas

Finely chopped flat-leaf parsley, for garnish

Instructions
Heat oven to 350°. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season lamb with salt and pepper.
Working in batches, add lamb and cook, turning once, until browned, 8–10 minutes. Transfer lamb to a plate;
set aside. Add the chopped carrot and yellow onions and cook, stirring occasionally, until vegetables are soft
and brown, about 10 minutes. Add garlic, flour, and tomato paste and cook, stirring often, until tomato paste
begins to brown, about 2 minutes. Stir in 6 cups water and reserved lamb. Cover, bring to a boil, and transfer
to oven; cook until lamb is tender, about 50 minutes.

Using a slotted spoon, transfer lamb to a plate and cover with foil to keep warm. Set a sieve over a 4-qt.
saucepan and strain cooking liquid. Discard solids. Bring liquid to a boil over medium-high heat, skimming
surface occasionally; cook until reduced to 2 1⁄2 cups, about 25 minutes. Set liquid aside.

Meanwhile, using a paring knife, trim each piece of remaining carrots, as well as the turnips and potatoes,
into cocotte (elegantly tapered football shapes)—alternatively, cut them into a large dice. Set potatoes aside in
a bowl of water. Heat a 12" skillet over medium-high heat and add carrots, butter, sugar, salt, and 1 cup water.
Partially cover and cook for 10 minutes. Add turnips and pearl onions, partially cover, and continue cooking
until liquid has evaporated and vegetables are tender, about 10 more minutes. Uncover and continue to cook,
swirling skillet, until vegetables are golden brown, about 3 minutes. Add 2 tbsp. water, swirl skillet to glaze
vegetables, and remove from heat; set aside and keep warm.

Bring a 4-qt. saucepan of salted water to a boil. Add the reserved potatoes, reduce heat to medium-low, and
simmer until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a bowl; set aside.

To serve, put the lamb, carrots, turnips, pearl onions, potatoes, and peas into the sauce and cook until hot,
about 2 minutes. Divide the stew between bowls. Garnish with parsley.
Sole Meunière

Ingredients

2 x 400-450g Dover soles, trimmed and skinned

Salt and freshly ground white pepper

25g plain flour

4 tbsp vegetable oil

40g unsalted butter

2 tsp lemon juice

1 tbsp chopped parsley

1 lemon, cut into 6 wedges, to serve

Season the Dover soles with salt and white pepper. Dip on both sides into flour and then pat off
the excess.

Heat the oil in a large well-seasoned or non-stick frying pan. Add one of the soles, lower the heat
slightly and add a small piece of the butter. Fry over a moderate heat for 4–5 minutes, without
moving, until richly golden. Carefully turn the fish over and cook for a further 4–5 minutes until
golden brown and cooked through. Lift on to a serving plate and keep warm. Repeat with the
second fish.

Remove the bones as described in my Rick Stein's Fish & Shellfish video skills guide.

Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a
moderate heat. When the butter starts to smell nutty and turn light brown, add the lemon juice,
parsley and some seasoning. Pour some of this beurre noisette over each fish and serve with the
lemon wedges.

French Onion Soup

Stuffed Rollard
French Potato and Chicken Salad

Ingredients
 1 pound(s) uncooked red potato(es), small, scrubbed
 1 spray(s) cooking spray
 2 pound(s) uncooked boneless skinless chicken breast(s)
 3
/4 pound(s) uncooked green snap beans
 2 rib(s), medium uncooked celery, stalks, thinly sliced
 4 oz grapes, green, seedless, halved (about 1 cup)
 1
/4 cup(s) fresh lemon juice
 1
/4 cup(s) reduced-sodium chicken broth
 1 Tbsp Dijon mustard
 3 Tbsp fresh tarragon, leaves, chopped
 1
/2 tsp table salt
 1
/4 tsp black pepper, freshly ground
 1
/4 cup(s) olive oil

Instructions
Bring a large pot of water to a boil over high heat; add potatoes and cook until tender when pierced with a fork,
about 20 minutes. Remove potatoes from water with a slotted spoon or strainer; set potatoes aside but maintain
water’s boil.
Meanwhile, coat broiler rack with cooking spray; preheat broiler. Broil chicken five inches from heat, turning
occasionally, until cooked through, about 10 minutes; set aside
Add green beans to boiling water and blanch until crisp-tender, about 1 1/2 to 2 minutes; drain in a colander in
sink.
When chicken has cooled, slice into bite-size chunks; place in a large serving bowl. Slice potatoes into 1-inch
chunks and cut green beans into 1-inch pieces; gently toss with chicken. Add celery and grapes.
To make dressing, in a small bowl, whisk lemon juice, broth and mustard; whisk in tarragon, salt and pepper.
Drizzle in oil in a slow stream, whisking all the while, until dressing turns creamy, about 1 minute. Toss salad with
dressing, taking care not to break up potatoes. If desired, cover and refrigerate for up to 2 days. Yields about 1
1/2 cups per serving.