O Sole Mio
Jan. 24th, 2007 09:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week: Sole with Pistachio Butter Sauce
1.5 lbs sole filets
flour
1/4 cup butter
1 Tbsp olive oil
1/4 cup sliced green onions
1/4 cup vermouth (I used white wine)
1/4 cup chicken broth
1/3 cup roasted unsalted pistahios
lemon and parsley for garnish
Rinse fish and pat dry. Dust with flour. In a frying pan, melt 1 Tbsp butter and a dash of oil over medium-high heat. Add filets. Cook, turning once, until fish flakes when prodded with a fork (about two minutes). Repeat as needed until all fish is cooked. Keep fish warm.
Deglaze the pan with the vermouth and add green onions and chicken broth. Boil to reduce by half. Reduce heat to low and add 1 Tbsp butter, stirring to blend in. Stir in pistachios and spoon sauce over fish. Garnish with lemon and parsley.
What worked: It was an okay accompaniment to a rather bland (sorry, delicate) white fish.
What didn't: It was nothing spectacular. I also slightly over-cooked the fish, so they were on the mushy side. Must be more careful in the future.
Will I make it again? I don't see any glaring reason to.
What I'm reading: David Weber, Off Armageddon Reef
1.5 lbs sole filets
flour
1/4 cup butter
1 Tbsp olive oil
1/4 cup sliced green onions
1/4 cup vermouth (I used white wine)
1/4 cup chicken broth
1/3 cup roasted unsalted pistahios
lemon and parsley for garnish
Rinse fish and pat dry. Dust with flour. In a frying pan, melt 1 Tbsp butter and a dash of oil over medium-high heat. Add filets. Cook, turning once, until fish flakes when prodded with a fork (about two minutes). Repeat as needed until all fish is cooked. Keep fish warm.
Deglaze the pan with the vermouth and add green onions and chicken broth. Boil to reduce by half. Reduce heat to low and add 1 Tbsp butter, stirring to blend in. Stir in pistachios and spoon sauce over fish. Garnish with lemon and parsley.
What worked: It was an okay accompaniment to a rather bland (sorry, delicate) white fish.
What didn't: It was nothing spectacular. I also slightly over-cooked the fish, so they were on the mushy side. Must be more careful in the future.
Will I make it again? I don't see any glaring reason to.
What I'm reading: David Weber, Off Armageddon Reef
