Dover Sole for Two

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…

Chef Hobbes' Dover Sole for Two looks delicious!

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
flour
salt and pepper*
olive oil

* 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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