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Ingredients:
1 each
1/4 cup
1 each
3 tbsp.
3 tbsp.
To taste
1 serving
1 serving |
dover sole filet (cleaned)
flour (for dredging)
lemon (juiced)
olive oil
butter (cold/unsalted and cut into small pieces)
salt & pepper
saffron potatoes (recipe below)
mixed vegetables (recipe below) |
Preparation:
Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add 1 tbsp of the
butter; quickly swirl skillet to coat. When the foam subsides, add fish and cook until golden on
flesh side of fish in the pan, about 2 to 3 minutes. Carefully turn fish over and cook until
opaque in center and golden on opposite flesh side of the filet. Remove fish to a warm plate
while finishing the sauce.
Place skillet with remaining liquid from the fish over medium-high heat. Slowly whisk the
remaining butter in, one tablespoon at a time, making sure that the butter is completely
incorporated into the sauce before adding the next piece. Remove from heat; stir in lemon
juice carefully as sauce may pop. Season with salt and pepper to taste. Spoon sauce over fish
filet.
Saffron Potatoes
Ingredients:
|
2 each
2 strands
3 quarts
1 tbsp.
To taste |
whole Idaho potatoes (peeled)
saffron
chicken stock
olive oil
salt & pepper
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Preparation:
Place potatoes in pot with chicken stock, saffron, salt, and pepper over medium heat. Cook until tender. Approximately 10 minutes. Cool down and cut into cylinders (1.75” diameter) then slice into thin coins.
To reheat potatoes, lightly sauté in olive oil on medium heat making sure to not add color to the potatoes. You want to see the yellow color from the saffron. Season with additional salt and pepper to taste.
Mixed Vegetables
Ingredients:
|
1 oz.
1 oz.
1 oz.
1 oz.
1 oz.
1 tbsp.
1 tbsp.
1 oz.
To taste |
romanesco (cut into small florets)
tai-colored cauliflower (cut into small florets)
clamshell mushrooms (trimmed into 1” caps with stems and cleaned)
mixed Brussel sprouts (quartered)
petite carrots (peeled)
garlic (finely minced)
shallots (finely minced)
olive oil
salt & pepper |
Preparation:
Vegetables need to be blanched first. To blanch, place enough water in separate pots with some
salt. Bring water to a boil. Before placing vegetables in boiling water, shock vegetables by
submerging them into an ice bath and then place into boiling water. Cook until al dente. Remove
vegetables and place into ice bath once again to cool them down.
In sauté pan, heat olive oil, minced garlic, minced shallots and cook until the color has changed
and the aroma is evident. Add blanched vegetable and sauté on high heat until they are heated
through. Season with salt and pepper as needed. |
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