Simply Squisito Sole Recipe
Ingredients
| Extra-light olive oil - 1/4 teaspoon, with a dash of sesame oil (2.5 ml) | ||
| Fresh sole fillets - Four 6-ounce(170 gm each) | ||
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Fish stock - 2 cups, very clear | ||
| Red new potatoes - 8 small, steamed until tender | ||
| Green beans | 8 Ounce | |
| Saffron | 1/16 Teaspoon, powdered | |
| Dill weed | 1 Teaspoon, chopped | |
| Arrowroot | 1 Tablespoon | |
| Lemon juice | 1/2 Teaspoon, squeezed | |
Directions
GETTING READY
1) Preheat broiler.
MAKING
2) In the bottom of a steamer pot, pour a small amount of water and bring to a boil.
3) Arrange the potatoes in the first rack and insert in the pot.
4) Steam the potatoes, covered for 10 minutes.
5) Arrange beans on the second rack and steam both for 5 minutes more until done.
6) In a medium-sized skillet, bring fish stock to a boil and simmer for about 5 minutes to reduce by half to 1 cup (236 ml).
7) Take it off from heat.
8) In the meantime, pop the fish under the broiler to cook for about 5 minutes until tender.
9) Mix in saffron, dill and arrowroot slurry.
10) Place the mixture back to medium heat and stir until thickened.
11) Add in lemon juice and the remaining salt and pepper, mixing well.
SERVING
12) Take 4 dinner plates and divide the fish and steamed vegetables among them and coat liberally with the sauce.
13) Serve hot at once.
1) Preheat broiler.
MAKING
2) In the bottom of a steamer pot, pour a small amount of water and bring to a boil.
3) Arrange the potatoes in the first rack and insert in the pot.
4) Steam the potatoes, covered for 10 minutes.
5) Arrange beans on the second rack and steam both for 5 minutes more until done.
6) In a medium-sized skillet, bring fish stock to a boil and simmer for about 5 minutes to reduce by half to 1 cup (236 ml).
7) Take it off from heat.
8) In the meantime, pop the fish under the broiler to cook for about 5 minutes until tender.
9) Mix in saffron, dill and arrowroot slurry.
10) Place the mixture back to medium heat and stir until thickened.
11) Add in lemon juice and the remaining salt and pepper, mixing well.
SERVING
12) Take 4 dinner plates and divide the fish and steamed vegetables among them and coat liberally with the sauce.
13) Serve hot at once.
Chef
