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Simply Squisito Sole

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Ingredients
  Extra light olive oil 1⁄4 Teaspoon
  Fresh sole fillets 24 Ounce (Four Fillets,6-Ounce/170 Gm Each)
  Salt 1⁄4 Teaspoon, freshly ground
  Freshly ground black pepper 1⁄4 Teaspoon
  Fish stock 2 Cup (32 tbs) (Very Clear)
  Red potatoes 8 Small, steamed until tender
  Green beans 8 Ounce (227 Gm)
  Saffron 1⁄16 Teaspoon, powdered
  Dill weed 1 Teaspoon, chopped (Fresh, Not The Stalks)
  Arrowroot 15 Milliliter, mixed with 2 tablespoons reserved fish stock (30 ml) (1 Tablespoon)
  Lemon juice 1⁄2 Teaspoon, freshly squeezed(2.5 ml)
  Sesame oil 1⁄4 Milliliter (1 Dash)
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.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Main Dish
Method: 
Broiled
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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