Sole food

Jan. 17th, 2007 10:41 pm
terson: (Default)
[personal profile] terson
I have already gotten behind on my recipes. Last weekend I decided to cook a seafood chowder. The starts with a trip to J.P. Morgan's seafood shop at the marketplace in Alameda. The sole looked good and I also bought a quarter pound of medium peeled shrimp. When I got home, I discovered that they had given me three fillets of sole instead of the two I had ordered. So conveniently, that will lead to the second recipe below. It is no longer summer, so we do not have fresh corn. I tried using creamed corn as an alternative; but, the soup turned out a little too sweet. In the future, I would not bias cut the carrots, but cook them perpendicularly. The carrots for a little larger than necessary.

Seafood chowder

One leek, white and pale green leaves thinly sliced
two cloves garlic
1 tbsp. olive oil

2 c. water
two small pink potatoes, half-inch dice
three to four Yukon golden potatoes, half-inch dice
Orange bell pepper, 1 in. dice
one carrot, sliced thinly on bias cut

One pinch of oregano
ground pepper to taste
salt to taste
two fillets of sole
one quarter pound medium shrimp, cut into thirds
1 c. skim milk
half cup heavy cream

I decided to make as salad with the leftover sole. I had fun breading the sole, which I had never done before. I created an egg wash, and used a combination of Japanese panko and leftover bread crumbs from a sourdough loaf of bread that I had baked. The salad was okay, I don't think the sole had enough taste to stand up to the salad greens and the light salad dressing. Probably, a heftier fish would work better. I had planned on using a carrot, we of hundreds of carrots, but I forgot. Those lucky carrots, will never get rid of them.

Sole salad

One fillet sole
egg wash
panko bread crumbs
sourdough bread crumbs
pinch paprika
pinch oregano
pinch black pepper
pinch salt

Mixed baby salad greens
yellow bell pepper, three quarter inch dice

juice from one half Meyer lemon
good splash of olive oil
splash of rice vinegar
salt and pepper to taste

Date: 2007-01-18 06:47 am (UTC)
From: [identity profile]
did you cook the breaded sole?

I ask because ingredients are great but technique/directions are also good. =p


Date: 2007-01-18 10:55 pm (UTC)
From: [identity profile]
I assume everyone needs Terson recipes (i.e. just ingredients) unless I'm queried. What I did regarding the breaded sole was fill a bowl with one whisked egg. Put the breading mix (everything after the eggwash in that paragraph) in a plate. Dip the sole in the egg wash, and then pat the plate with the filet, covering it with bread crumbs.

In a saute pan, eat a good splash of olive oil. Saute for 1-3 minutes per side over medium heat. Cook until no longer translucent. This turned out fairly well. In the future, I will have to try different breadings... in particular nuts.

Date: 2007-01-18 10:56 pm (UTC)
From: [identity profile]
Blah, blah. I like directions just to make sure I don't do something dumb... like... I dunno, serve raw sole. =)

Thanks for the note. Nuts sound interesting.


Date: 2007-01-18 06:03 pm (UTC)
From: [identity profile]
You can blanch and freeze most veggies that come in the box. I used to save up three weeks of spinach/kale/etc. for soup. I was fortunate in being able to serve the salad mix to game night dinner guests, so that it cleared out of the fridge faster. We got the medium box for the variety but it was always just a bit too much for two people.

I loved the corn.

Recipes sound good.

Date: 2007-01-18 10:50 pm (UTC)
From: [identity profile]
Being mostly vegetarian (obviously not fully veg... given this recipe), we pretty much use most of our box. Except for those darn carrots. I'm just not that big a carrot person. Thanks for the ideas on freezing!

Date: 2007-01-18 10:58 pm (UTC)
From: [identity profile]
And you call yourself a hobbit. Hobbits LOVE carrots. =)



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