Simply \"squisito\" sole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Extra-light olive oil with a dash of |
| ; sesame oil | ||
| 4 | 170 g fresh sole fillets | |
| ¼ | teaspoon | Freshly ground salt |
| ½ | teaspoon | Freshly ground black pepper |
| 2 | cups | Very clear fish stock |
| 8 | smalls | Red new potatoes; steamed until |
| ; tender | ||
| 227 | grams | Green beans |
| ⅛ | teaspoon | Powdered saffron |
| 1 | teaspoon | Fresh chopped dill weed; (not the stalks) |
| 1 | tablespoon | Arrowroot with 2 tbsp reserved fish stock |
| ½ | teaspoon | Freshly squeezed lemon juice |
Directions
Brush a 23x33cm baking sheet with the oil. Lay the sole fillets on it and sprinkle with half of the salt and half of the pepper. Brush the fillets with a little fish stock.
Pour a small amount of water in the bottom of a steamer pot and bring to a boil. Put the potatoes in the first rack, insert in the pot, cover and steam for 10 minutes. Now add the beans to the second rack and steam both 5 minutes more until done.
Preheat broiler. Pour the fish stock into a medium sized skillet, bring to a boil and reduce by half to 1 cup - about 5 minutes. Add the saffron, dill and the arrowroot slurry, return to medium heat and stir until thickened.
Stir in the lemon juice and the remaining salt and pepper. A golden "buttery" sauce.
To serve, divide the fish and steamed vegetables among 4 dinner plates and coat liberally with the sauce. Serve very hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.