serves four
8 rashers thin-cut rindless streaky bacon
25 grams plain flour
2 tablespoons sunflower oil
45 grams unsalted butter
8 x 75 gram or 12 x 50 gram skinned Dover sole, lemon sole, plaice, flounder, megrim or witch sole fillets
2 teaspoons fresh lemon juice
1 teaspoon each finely chopped fresh tarragon, parsley and chives
Preheat the grill to high. Lay the bacon rashers on the rack of the grill pan and set aside.
Put the flour onto a shallow tray and season. Put half the oil and 10g
butter into a large, frying pan and melt the butter over a low heat.
Meanwhile, dip the fillets into the flour, making sure they are
well-coated both sides. Shake off the excess.
Grill the
bacon until crisp and golden, then keep warm. Meanwhile, increase the
heat under the pan. When the butter starts foaming, add half the fillets
and fry over a medium-high heat for 2 minutes each side, until lightly
golden. Put the cooked fillets on a plate and keep warm. Wipe out the
pan and cook the other fillets, using the rest of the oil and another
10g butter.
Wipe out the pan with kitchen paper and return
to a medium heat with the remaining butter. When the butter is melted
and starting to go pale brown, add the lemon juice and herbs and remove
from the heat. Season. Arrange the fillets and bacon on warmed plates,
spoon over some beurre noisette and serve.
Showing posts with label sole. Show all posts
Showing posts with label sole. Show all posts
Thursday, March 20, 2014
Tuesday, October 04, 2011
2340. HERB-CRUSTED SOLE on MINTED PEA and BACON PASTA
serves six
Lemon Sole
6 lemon sole, skinless fillets
150 grams plain flour
2 eggs, beaten
300 grams bread crumbs
2 tablespoons chives, finely chopped
2 tablespoons basil, shredded
2 tablespoons parsley, finely chopped
sea salt and freshly ground black pepper
olive oil for cooking
Pasta
300 grams of long pasta of your choice
3 tablespoons mint leaves, shredded
3 bacon rashers, diced
120 grams fresh peas or frozen
3 tablespoons virgin olive oil
2 tablespoons butter
Lemon Sole Preparation: Place the flour on a plate with a little salt and pepper. Break the eggs in a large bowl and beat them together with a fork. Place the bread crumbs on a deep plate and mix in all the herbs. Toss the lemon sole in the flour and coat it well, shake off the excess flour. Dip the lemon sole in the beaten eggs and so that is coated. Finally place the lemon sole in the bread crumbs and cover the fillets with the herb and crumbs well.
Pasta: Bring a saucepan of water to the boil. Add the pasta to the pan and cook it for 3-5 minutes so that it is just cooked. Add the peas to the pasta and cook it for a further minute. Drain the pasta and peas and place it in a large bowl. Place the oil and butter in a pan over a medium heat. When it is has melted add the bacon and cook it for a couple of minutes. Pour the bacon mixture over the pasta. Add the mint to the bowl and toss the pasta so that the ingredients are well distributed. Allow the pasta to cool and cover it and refrigerate.
To Cook Lemon Sole: Remove the pasta from the refrigerator and allow it to come to room temperature. Add a very large pan and place it over a moderate to high heat. When the oil is hot add the lemon sole fillets to the pan and cook them for around 2 minutes on each side, so that they are golden brown. Remove the lemon sole from the pan and place it in a warm place until ready to serve.
To Serve: Distribute the pasta among six plates. Place a lemon sole fillet on each serving of pasta. Serve.
bacon recipe courtesy of: How to Cook Fish
Lemon Sole
6 lemon sole, skinless fillets
150 grams plain flour
2 eggs, beaten
300 grams bread crumbs
2 tablespoons chives, finely chopped
2 tablespoons basil, shredded
2 tablespoons parsley, finely chopped
sea salt and freshly ground black pepper
olive oil for cooking
Pasta
300 grams of long pasta of your choice
3 tablespoons mint leaves, shredded
3 bacon rashers, diced
120 grams fresh peas or frozen
3 tablespoons virgin olive oil
2 tablespoons butter
Lemon Sole Preparation: Place the flour on a plate with a little salt and pepper. Break the eggs in a large bowl and beat them together with a fork. Place the bread crumbs on a deep plate and mix in all the herbs. Toss the lemon sole in the flour and coat it well, shake off the excess flour. Dip the lemon sole in the beaten eggs and so that is coated. Finally place the lemon sole in the bread crumbs and cover the fillets with the herb and crumbs well.
Pasta: Bring a saucepan of water to the boil. Add the pasta to the pan and cook it for 3-5 minutes so that it is just cooked. Add the peas to the pasta and cook it for a further minute. Drain the pasta and peas and place it in a large bowl. Place the oil and butter in a pan over a medium heat. When it is has melted add the bacon and cook it for a couple of minutes. Pour the bacon mixture over the pasta. Add the mint to the bowl and toss the pasta so that the ingredients are well distributed. Allow the pasta to cool and cover it and refrigerate.
To Cook Lemon Sole: Remove the pasta from the refrigerator and allow it to come to room temperature. Add a very large pan and place it over a moderate to high heat. When the oil is hot add the lemon sole fillets to the pan and cook them for around 2 minutes on each side, so that they are golden brown. Remove the lemon sole from the pan and place it in a warm place until ready to serve.
To Serve: Distribute the pasta among six plates. Place a lemon sole fillet on each serving of pasta. Serve.
bacon recipe courtesy of: How to Cook Fish
Tuesday, January 11, 2011
2074. SOLE poached in CIDER SAUCE with PARSLEY and BACON CRUMBS and CAVOLO NERO
serves two
For the parsley bacon crumbs
3 rashers treacle-cured bacon
small handful parsley, leaves and tender stems only
handful stale breadcrumbs
For the cavolo nero
5oz cavolo nero (Italian kale), thickly shredded
1 tablespoon olive oil
knob of butter
1 garlic clove, finely diced
For the sole
about 10 live mussels, cleaned and debearded
10fl oz good quality dry cider
2 tablespoons olive oil
1 banana shallot, finely diced
1 fresh bay leaf
2 sprigs fresh thyme
2 fillets sole
3½fl oz fish stock
about 5 tablespoons double cream
salt and freshly ground black pepper
For the parsley bacon crumbs, fry or grill the bacon until really crisp then drain on kitchen paper. Place in a food processor along with the parsley and breadcrumbs and pulse until you have a crumbly consistency. Set aside.
For the cavolo nero, blanch the cavolo nero in a pan of salted water for 3-4 minutes, or until just tender. Drain thoroughly and pat dry with kitchen paper or a clean tea towel.
Heat the oil and butter in a frying pan over a medium-high heat and fry the garlic for one minute until fragrant then add the cavolo nero and fry for 3-4 minutes. Keep warm.
For the mussels, if any of the mussels are open, tap them lightly on a hard surface. If they don't close, discard them.
Place the mussels in a pan with a splash of the cider, cover the pan and steam over a high heat for about 3-4 minutes, or until the mussels have opened. Discard any mussels that haven't opened. Remove the meat from the shells and set aside. Discard the shells.
Heat the olive oil in a wide pan over a medium heat and fry the shallots with the bay leaf and thyme for a minute or two. Lay the fish on top of the shallots and pour in enough of the cider and fish stock to just cover the fish (you may not need all of it). Simmer for about three minutes until the fish is opaque and cooked. Carefully remove the fish from the pan and set aside on a warm plate.
Increase the heat to high and boil the liquid for 3-4 minutes until reduce in volume by half. Remove the bay leaf and thyme then stir in the cream and season to taste with salt and freshly ground black pepper. Stir the mussels into the sauce then place the fish on top again and cook for a minute or two until heated through.
To serve, place the cavolo nero onto serving plates and top with the sole. Spoon over the sauce and sprinkle with the bacon parsley crumbs.
bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Cook Off, BBC-Food
For the parsley bacon crumbs
3 rashers treacle-cured bacon
small handful parsley, leaves and tender stems only
handful stale breadcrumbs
For the cavolo nero
5oz cavolo nero (Italian kale), thickly shredded
1 tablespoon olive oil
knob of butter
1 garlic clove, finely diced
For the sole
about 10 live mussels, cleaned and debearded
10fl oz good quality dry cider
2 tablespoons olive oil
1 banana shallot, finely diced
1 fresh bay leaf
2 sprigs fresh thyme
2 fillets sole
3½fl oz fish stock
about 5 tablespoons double cream
salt and freshly ground black pepper
For the parsley bacon crumbs, fry or grill the bacon until really crisp then drain on kitchen paper. Place in a food processor along with the parsley and breadcrumbs and pulse until you have a crumbly consistency. Set aside.
For the cavolo nero, blanch the cavolo nero in a pan of salted water for 3-4 minutes, or until just tender. Drain thoroughly and pat dry with kitchen paper or a clean tea towel.
Heat the oil and butter in a frying pan over a medium-high heat and fry the garlic for one minute until fragrant then add the cavolo nero and fry for 3-4 minutes. Keep warm.
For the mussels, if any of the mussels are open, tap them lightly on a hard surface. If they don't close, discard them.
Place the mussels in a pan with a splash of the cider, cover the pan and steam over a high heat for about 3-4 minutes, or until the mussels have opened. Discard any mussels that haven't opened. Remove the meat from the shells and set aside. Discard the shells.
Heat the olive oil in a wide pan over a medium heat and fry the shallots with the bay leaf and thyme for a minute or two. Lay the fish on top of the shallots and pour in enough of the cider and fish stock to just cover the fish (you may not need all of it). Simmer for about three minutes until the fish is opaque and cooked. Carefully remove the fish from the pan and set aside on a warm plate.
Increase the heat to high and boil the liquid for 3-4 minutes until reduce in volume by half. Remove the bay leaf and thyme then stir in the cream and season to taste with salt and freshly ground black pepper. Stir the mussels into the sauce then place the fish on top again and cook for a minute or two until heated through.
To serve, place the cavolo nero onto serving plates and top with the sole. Spoon over the sauce and sprinkle with the bacon parsley crumbs.
bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Cook Off, BBC-Food
Thursday, March 08, 2007
668. LEMONY SOLE with GREEN OLIVES, BACON, and CAPERS
yields 4 servings
4 (6-ounce) grey sole fillets
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup chopped green olives
3 tablespoons drained capers
4 strips cooked bacon, crumbled
Beurre Blanc, recipe follows
1 tablespoon chopped flat-leaf parsley
Serving Suggestion: Jasmine rice
Dredge the fillets in the flour and season with salt and pepper. Preheat a large skillet over medium heat. Add the oil and butter and heat until hot. Add the fillets and cook, turning once, until just cooked through, about 4 minutes. Divide the fillets among warm plates.
Remove the skillet from the heat, add the olives, capers, and bacon, and stir, scraping up the browned bits from the bottom, until the mixture has warmed through. Add the beurre blanc and parsley and stir to combine. Spoon the sauce over the fillets and serve immediately with rice.
Beurre Blanc
1/4 cup white wine
1 shallot, finely chopped
1 tablespoon heavy cream
1/2 cup unsalted butter, cut into cubes and chilled
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper
Combine the wine and shallot in a medium saucepan, bring to a boil, and cook until reduced by half. Add the cream and continue reducing until just thickened. Reduce the heat to low. While whisking constantly, add the butter, little by little, waiting for each addition to be incorporated before adding more, to make a smooth sauce. Whisk in the lemon juice and season with salt and pepper. Set aside in a warm area. (The sauce may break if it's too hot or too cold.)
courtesy of: Chef Sara Moulton, Sara's Secrets, "Simple Seafood"
4 (6-ounce) grey sole fillets
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup chopped green olives
3 tablespoons drained capers
4 strips cooked bacon, crumbled
Beurre Blanc, recipe follows
1 tablespoon chopped flat-leaf parsley
Serving Suggestion: Jasmine rice
Dredge the fillets in the flour and season with salt and pepper. Preheat a large skillet over medium heat. Add the oil and butter and heat until hot. Add the fillets and cook, turning once, until just cooked through, about 4 minutes. Divide the fillets among warm plates.
Remove the skillet from the heat, add the olives, capers, and bacon, and stir, scraping up the browned bits from the bottom, until the mixture has warmed through. Add the beurre blanc and parsley and stir to combine. Spoon the sauce over the fillets and serve immediately with rice.
Beurre Blanc
1/4 cup white wine
1 shallot, finely chopped
1 tablespoon heavy cream
1/2 cup unsalted butter, cut into cubes and chilled
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper
Combine the wine and shallot in a medium saucepan, bring to a boil, and cook until reduced by half. Add the cream and continue reducing until just thickened. Reduce the heat to low. While whisking constantly, add the butter, little by little, waiting for each addition to be incorporated before adding more, to make a smooth sauce. Whisk in the lemon juice and season with salt and pepper. Set aside in a warm area. (The sauce may break if it's too hot or too cold.)
courtesy of: Chef Sara Moulton, Sara's Secrets, "Simple Seafood"
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