I need some pointers from those more experienced than myself:
I have promised my father to make this years New Year's dinner (my tutn this year ;-)) a "seriously nostalgic night of reactionary emotions".
This is not to be taken to literally, but I have a starting point: sole.
Originally, I planned to attempt at a clean-cut sole meunière. For one thing, this is perhaps a bit boring. More importantly, I just heard that a childhood friend of mine can offer me fresh langoustines on new year's eve (he is a professional fisherman).
In short: What is the most classic dish to combine these two ingredients?
All suggestions will be greatly appreiciated!