I was in Marukai last night looking for dinner inspiration. I usually tend to go for the raw fish for some kind of sushi concoction, but then my eye caught some shiny pink-tinged Dover Sole Filets. I have never cooked Dover Sole. Hell, I am not sure I ever even had it in a restaurant. THe closest thing I had was the overcooked frozen flounder fillets baked on a cookie sheet that my mother used to make. *shiver* But they just looked so succulent, i figured I would give it a shot. I took them home, sprinked them with some flaked sea salt, lightly floured them, then sauteed them in butter with some saffron until a just a little bit brown with a tad of crisp. THen I made a kinda modified beurre blanc with more butter, more saffron, meyer lemon juice, and a bit of mirin instead of white wine. That was because I was pairing it with a 2001 J Pinot and did not want to open a white just for the sauce. I served the fish along side some snow pea leaves and asparagus stir fried in ginger, garlic, and olive oil. Well, in the end I was very proud of how it came out. And now I can add another fish to my repertoire.