Dover Sole for Two
Posted November 30, 2012 at 4:46 am by Tim Dustrude
Hey everybody, it’s “New Recipe Friday!” Naw, I’m just kidding, but it is Friday, and we do have a new recipe for you. Chef Hobbes sent this over thinking you might be interested so here goes…
A nice change of pace…
2 fillets fresh dover sole*
1 scallion, thinly sliced
1 shallot, finely chopped
1 t garlic, finely chopped
1 T ginger, finely chopped
1/4 c cilantro, rough chopped
Juice of one lime
4 medium size Bok Choy, quartered lengthwise
1/2 c sake or white wine
2 T soy sauce*
2 T rice vinegar
salt and pepper*
* A couple of notes: Dover sole is very delicate, so avoid handling it too much and don’t over cook it. Cook it hot and fast on the presentation side, then turn it gently with a large steel spatula.
* Because you are using soy sauce, go easy on the salt!
First, season and flour the fish. Place a little olive oil in a heavy saute pan and heat over medium high heat. When the oil is hot and shimmering, carefully place the fish (presentation side down) into the oil, shaking the pan as you go to avoid sticking. Turn when brown, and cook for about 1 minute more, then transfer to a warm oven.
Using another pan with a lid, saute the shallots in a little olive oil until soft. When almost done, add the garlic and ginger. Cook a little more, and then add the sake or wine, and reduce it down by half. Add the lime juice, vinegar and soy sauce, cook for about 30 seconds then reduce the heat to low.
Add the bok choy and half of the cilantro, place the lid on for just a couple of minutes. Serve the veggies and sauce onto warm plates and then place the fish on top. Garnish with cilantro and scallions…
Bon Appetit! Chef Hobbes
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Categories: Around Here