Well, I used gray sole that I found at Whole Foods. Filets. That means they needed one minute per side -- hardly enough to get any sort of crust on them. I'm not sure about the meuniere -- it was tasty, but I could have browned the butter a touch more. A bit more lemon would have helped, too. Even a dash of salt! Accompanying it with sauteed spinach was perfect. Good complementary flavors. The duxelle stuffed potato worked well, but I had to hold it in the oven too long, causing it to collapse. Flavor was outstanding, however. Fried pies kick ass!!! I used granny smith and braeburn apples that I had cut into 1/4 inch dice. I cooked them earlier today with applejack, cinnamon, sugar, and lemon until there was no liquid left. Once the apples cooled, I made a simple pie crust using mostly vegetable oil and a bit of very soft butter for flavor. I pan fried them in vegetable oil, dusted them with a cinnamon/confectioners sugar combo, and served with the egg nog ice cream. The pies were nearly perfect, although next time I may add a touch of sugar to the pastry. I did take pictures with my son's camera, but I can't find the USB cable. Bummer. Looking forward to others' reports.