Sole searching

[Feedbag]

Hi there,

Making a special dinner for someone who loves fish.

I recall many moons ago a recipe for sole stuffed with

shrimp (basically slap some shrimp on the sole with dill

and roll it up, bake) dressed with champagne cream sauce.

But I don't recall the particulars. Anyone know, or have other

ideas of how to save a sole from mediocrity? Or halibut, for

that matter, since it's in season? I've made it with mango or

canteloupe salsa, but I'd kinda like to do something different.

I'd grill, but my barbecue's outta commission, so the tips

need to be confined to baking or poaching/sauteeing.

Thanks for any and all suggestions!

(And any interesting accompanying savoury sides, too!)

Cheers!

[flacoman]

How 'bout a shallot /pineapple sauce?

Sweat off some diced shallot, drop in some crushed pineapple , let it cook a little bit.

Drop in a 5 oz can of unsweetned pineapple juice.

Reduce by half,blast with stick blender, and shine up with a little cream.

Good with pork also..

[Feedbag]

Mmmm, pineapple. And cream?! Wow, verrrry interesting.

Thanks for that; I'll give it a shot.

Cheers.

[flacoman]

Just a wee bit of cream, now! Maybe a tablespoon or so. Salt and pepper are a given.

peace

Jorge

[pam claughton]

My favorite way to prepare sole is to lightly dredge it in flour, then quickly saute in butter until golden on both sides, maybe 5-10 minutes. Remove the fish, squeeze some lemon or orange (I love it with orange) into the pan, add some toasted almonds or hazlenuts, let it reduce for a minute or two, then pour it over the fish.

It's elegant, simple, and really delicious.

:) Pam

[Feedbag]

Lightly dredged with flour, splashed with orange,

also good. Good and simple, and I guess that's what

fish is all about - don't want to overpower the little

swimmers.

Thanks again to all!

(Peace indeed.)

[Pweaver1984]

Again pan fry as above with lemon, but then serve with diced beetroot, horseradish and capers.....

[Kevin Weeks]

Making a special dinner for someone who loves fish.

←

You might consider cooking in parchment. It makes a really elegant presentation and halibut would be a good choice for it.

[jackal10]

Menieure: Skin (both sides) pan fry in plenty of butter. Fresh butter, parsley optional

Deep fry: coat in egg and matzo meal. Eat warm or cold, not hot, Tartare sauce.

Goujons: Same only with strips of fillet

[Feedbag]

....cooking in parchement....

That's exactly what I did!

Turned out great; thanks again for suggestions.

[Kevin Weeks]

....cooking in parchement....

That's exactly what I did!

Turned out great; thanks again for suggestions.

←

It's a great technique.