carol-whidbey-is
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ISO: ISO a nice recipe for dover sole can anyone help
- Thread starter carol-whidbey-is
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richard-in-cincy
Well-known member
Rec: Fillets of Sole Meuni
I really loved this.
I know I spelled meunière right when I posted at the old Gail's, I know I did!! The butchers of EPI did that.
http://boards.epicurious.com/thread.jspa?messageID=526236
I really loved this.
I know I spelled meunière right when I posted at the old Gail's, I know I did!! The butchers of EPI did that.
http://boards.epicurious.com/thread.jspa?messageID=526236
richard-in-cincy
Well-known member
Thanks Meryl! Geez, just found it at W-S. I thought
perhaps it was exclusive to the book I borrowed from the library. Ah, this is much more readable. You know EPI botched it up so much that 1/4 cup of lemon juice was indicated by < cup!!
Edited to add my butchered Notes:
My notes: This recipe was very easy. The only deviation that I made to this recipe was that I halved it (three 8-oz. deboned fillets) and used what I could find, lemon sole and Lurpaks (Danish) slightly salted butter. After asking, the good fishmonger deboned the sole and gave me a small bag of ice to keep the fish cold as I did some errands on the way back. This recipe tasted just like the fillets of sole dinners I had in Portugal many years ago. I cooked the fish in my new 11 heavy-duty fry pan (about time). Since my fillets were rather thick, I cooked them until somewhat golden-browned as per the recipe and they came out perfect. I would suggest increasing the butter-lemon sauce to use as needed. Although the fillets did not turn out to be the prettiest, they were indeed...... VERY tasty!!!
http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=519A4080%2DD9B9%2D49D8%2DAD35798B9B4DF770
perhaps it was exclusive to the book I borrowed from the library. Ah, this is much more readable. You know EPI botched it up so much that 1/4 cup of lemon juice was indicated by < cup!!
Edited to add my butchered Notes:
My notes: This recipe was very easy. The only deviation that I made to this recipe was that I halved it (three 8-oz. deboned fillets) and used what I could find, lemon sole and Lurpaks (Danish) slightly salted butter. After asking, the good fishmonger deboned the sole and gave me a small bag of ice to keep the fish cold as I did some errands on the way back. This recipe tasted just like the fillets of sole dinners I had in Portugal many years ago. I cooked the fish in my new 11 heavy-duty fry pan (about time). Since my fillets were rather thick, I cooked them until somewhat golden-browned as per the recipe and they came out perfect. I would suggest increasing the butter-lemon sauce to use as needed. Although the fillets did not turn out to be the prettiest, they were indeed...... VERY tasty!!!
http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=519A4080%2DD9B9%2D49D8%2DAD35798B9B4DF770
richard-in-cincy
Well-known member
I'm OUT OF HERE - LOL!!!
Here's one from my files to check out: Almond-Crusted Fillet Of Sole
ALMOND-CRUSTED FILLET OF SOLE
INGREDIENTS:
4 to 6 sole fillets (6 ounces each)
2 cups finely ground almonds (not almond flour), or 1 cup finely ground and 1 cup roughly chopped sliced almonds
6 large egg yolks
Salt and ground black pepper
8 tablespoons unsalted butter
Garnish:
2 tablespoons finely chopped parsley
Lemon wedges
Steamed potatoes, for serving, optional
*Green Chili Milk Sauce, for serving, optional *(see recipe below).
DIRECTIONS:
1. Cut fish lengthwise into 2-inch-wide strips, then into pieces about 6 inches long. Spread almonds on a plate. Line a baking sheet with parchment paper. Heat oven to 225 degrees.
2. Whisk egg yolks well and season with salt and pepper. One at a time, dip fish into egg yolks, then roll in almonds until well coated. Transfer to paper-lined pan. Sprinkle with salt and pepper.
3. Melt 4 tablespoons butter in a large skillet. Working in batches, and adding butter to pan between batches, cook fish until golden brown on both sides. Transfer to ovenproof platter and place in oven.
4. Just before serving, scrape out pan to remove burned bits. Add 2 tablespoons butter to pan, melt until foamy, and drizzle over fish. Garnish with lemon and parsley. Serve with potatoes and sauce, if using.
Yield: 4 to 6 servings.
Adapted from “Ducasse Made Simple by Sophie” by Alain Ducasse, Sophie Dudemaine and Linda Dannenberg (Les Éditions Alain Ducasse, 2008)
*GREEN CHILI MILK SAUCE (Ají de Leche)
4 small hot green chilies like jalapeños, stemmed and seeded
2 to 3 scallions, white and pale green parts only
2 large garlic cloves
1/4 cup cilantro leaves
2 1/2 cups whole milk
1 to 2 teaspoons salt.
Combine chilies, scallions, garlic, cilantro and 1/2 cup milk in a blender. Purée to a paste, then add remaining milk and 1 teaspoon salt. Purée again and taste for salt. Pour through a fine sieve into a bowl, pressing on solids to extract flavor. Serve.
Yield: 2 1/2 cups.
Adapted from “Milk” by Anne Mendelson (Knopf, 2008)
http://www.nytimes.com/2008/10/22/dining/223brex.html?ref=dining
http://www.nytimes.com/2008/10/22/dining/222brex.html?ref=dining
ALMOND-CRUSTED FILLET OF SOLE
INGREDIENTS:
4 to 6 sole fillets (6 ounces each)
2 cups finely ground almonds (not almond flour), or 1 cup finely ground and 1 cup roughly chopped sliced almonds
6 large egg yolks
Salt and ground black pepper
8 tablespoons unsalted butter
Garnish:
2 tablespoons finely chopped parsley
Lemon wedges
Steamed potatoes, for serving, optional
*Green Chili Milk Sauce, for serving, optional *(see recipe below).
DIRECTIONS:
1. Cut fish lengthwise into 2-inch-wide strips, then into pieces about 6 inches long. Spread almonds on a plate. Line a baking sheet with parchment paper. Heat oven to 225 degrees.
2. Whisk egg yolks well and season with salt and pepper. One at a time, dip fish into egg yolks, then roll in almonds until well coated. Transfer to paper-lined pan. Sprinkle with salt and pepper.
3. Melt 4 tablespoons butter in a large skillet. Working in batches, and adding butter to pan between batches, cook fish until golden brown on both sides. Transfer to ovenproof platter and place in oven.
4. Just before serving, scrape out pan to remove burned bits. Add 2 tablespoons butter to pan, melt until foamy, and drizzle over fish. Garnish with lemon and parsley. Serve with potatoes and sauce, if using.
Yield: 4 to 6 servings.
Adapted from “Ducasse Made Simple by Sophie” by Alain Ducasse, Sophie Dudemaine and Linda Dannenberg (Les Éditions Alain Ducasse, 2008)
*GREEN CHILI MILK SAUCE (Ají de Leche)
4 small hot green chilies like jalapeños, stemmed and seeded
2 to 3 scallions, white and pale green parts only
2 large garlic cloves
1/4 cup cilantro leaves
2 1/2 cups whole milk
1 to 2 teaspoons salt.
Combine chilies, scallions, garlic, cilantro and 1/2 cup milk in a blender. Purée to a paste, then add remaining milk and 1 teaspoon salt. Purée again and taste for salt. Pour through a fine sieve into a bowl, pressing on solids to extract flavor. Serve.
Yield: 2 1/2 cups.
Adapted from “Milk” by Anne Mendelson (Knopf, 2008)
http://www.nytimes.com/2008/10/22/dining/223brex.html?ref=dining
http://www.nytimes.com/2008/10/22/dining/222brex.html?ref=dining