Good Morning Recipe Club! We've been enjoying a glorious Indian Summer for weeks here in Colorado and this sounds like a perfect evening meal for this time of the year. Enjoy Chef June's offering.
Bon Appetit, Chef David Nelson
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Tuesday:

(The Real) Fillet of Fish Sandwich

This is a recipe to make in the summer when tomatoes are ruby red, juicy and full of that warm, "sunshine" flavor. It's casual and kind of messy to eat, but lots of fun. If you want to make it when tomatoes are out of season, try roasted red peppers instead, to add flavor and color.

Makes 2 servings - multiplies easily to make more

2 slices whole wheat bread, toasted
Very good Dijon mustard (I prefer Fallot, but Maille is also good)
2 fillets (all there is) from one small red or line snapper, sautéed in fruity olive oil, fresh thyme, marjoram and rosemary, coarse sea salt and freshly ground white pepper to taste
2 thick slices of juicy, ripe tomato

2. Spread the toast lightly with the mustard.

3. Deglaze the pan you sautéed the fish in with a little white wine. Put the fillets on the toast. Put the tomatoes atop the fillets. Drizzle the sauce over the sandwiches. Top each with an additional slice of toast, if you wish.

4. Serve with a small mesclun salad on the plate, or seasonal vegetables.

Wine Tip: Drink something crisp and refreshing. I like Sauvignon Blanc. Concha y Toro makes a delightful Sémillon/Sauvignon blend in the style of white Bordeaux (and it's only about $5 a bottle!)

Basic Dijon Vinaigrette

This vinaigrette will make a bag of pre-mixed greens taste like a feast! Feel free to vary the acids, mustards, herbs, etc., to make at least 1,000 different salad dressings - all fresh and fabulous!

makes about 3/4-cup of delicious dressing

one clove garlic, chopped
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons of any one -- fresh snipped chives, basil, mint; or parsley, finely chopped
A few grinds of fresh black pepper
A pinch of sea salt
6 tablespoons of extra virgin olive oil

1. Chop the garlic finely. Place it in a small mixing bowl and add the mustard and vinegar. Mix well with a fork. Add the herb of your choice and salt and pepper to taste. Whisking with your fork, dribble in the olive oil in a steady stream until the dressing has emulsified.

2. Put the (well-dried) greens in a large glass bowl (or other appropriate serving dish) add vinaigrette and serve.

Teacher's Tip: If you put all the ingredients for your vinaigrette into a small glass jar with a tight fitting lid, you can just shake the jar to mix. Then, if you have dressing left over, you can refrigerate it in that jar to reuse for a few days!

Tuesday's Shopping List:

2 6-ounce red (or line) snapper fillets (or tilapia)
best quality whole-wheat bread
Dijon mustard
Extra-virgin olive oil
Fresh herbs of your choice
Sea salt and black peppercorns
1 luscious, ripe tomato
1 head garlic
red wine vinegar
bag of mixed salad greens (mesclun)

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