Gone Fishin'

While I am away on vacation, thought I’d drop you a line...enjoy this fish dish, a marvellous meunière!

Classic Sole Meunière
Recipe adapted by Molly Wizenberg via Bon Appetit magazine 

2 servings

Ingredients
Fish
1/2 cup all purpose flour
4 lemon sole fillets (each about 3 to 4 ounces)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter

Sauce
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
Lemon wedges

Method:
Fish
Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.

Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.

Sauce
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

Thanks to deliciousmagazine.co.uk for the photo!

Tonight's Menu - I'm A Sole Man

When Baby and I last visited friends in Ocean City, NJ, we went to one of our favorite new found places, The Crab Trap, which is a sort of maritime shanty that has been around for years. It's a sprawling, bustling place with lots of great seafood (love the lobster!) and good martinis. We even bought a bunch of paper place mats and appropriated a few bar napkins as well, all emblazoned with the logo. We happened to mention this dining adventure to other friends and so surprisingly, they too know about and love The Crab Trap and have family dinners there, steeped in tradition. So, a dinner menu of fish was set, as was the table, with our somewhat ill-gotten booty: the place mats and napkins.

Our British neighbor had been talking about an old classic lot of steamed prawns, served in beer mugs, so as he and his wife were also our guests, I suggested he bring a bunch over! The sauce is a secret but I do believe Thousand Island dressing is involved.


I'd wanted to make my Wicked Good Clam Chowdah again, so that was a perfect starter, with my father's clams, pulled from the shores of Maine's Muscongus Bay. Crab cakes carried on and then we dove into a heap of Lemon Sole Meuniere. Paula Deen's most delicious Chocolate Bread Pudding was made the day before and acclimated in the refrigerator before being reheated and served to make a very satisfying conclusion to our dinner. My comments about that are in italics.

Stephen's Prawns
Wicked Good Clam Chowder
Crab Cakes
Sole Meuniere
Chocolate Bread Pudding (I didn't make the pecan rum flambe sauce and used Godiva chocolate liqueur instead of coffee liqueur)

Per usual, I got busy with all the cooking and didn't have time to take more photos!

Fishy Soundtrack: Esquivel, Christmas album; Bananarama, Deep Sea Skiving; Cafe del Mar; Beatles, Yellow Submarine; 50's Personal Christmas collection.

Tonight's Menu - Sole Meuniere

It worked! It worked! After several miserable attempts at making Sole Meuniere, this one was a triumph. Check out here, here, here, and here. Below is the recipe to follow--at last what was once my Waterloo turned out to be wondrous. What I've learned: make sure you have a cooperative, conducive pan (fairly shallow, and well-heated--an All-Clad skillet is great), a sizable cut of sole filets, not too thin, and the best European butter you can find. And don't let the fish linger once you've floured it; cook it right away.

Lemon sole was the star, served with a reasonable cucumber bisque as a starter, before moving on to a frisee salad with a ton of chopped parsley freshened with a mustard bacon dressing and whole potatoes roasted in olive oil to accompany our main.

Classic Sole Meunière
Recipe adapted by Molly Wizenberg via Bon Appetit magazine 

2 servings

Ingredients
Fish
1/2 cup all purpose flour
4 lemon sole fillets (each about 3 to 4 ounces)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter

Sauce
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
Lemon wedges

Method:
Fish
Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.

Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.

Sauce
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

Thanks to manhattanpug.blogspot.com for the image!

The Sole Series - Part Three, Sole Meuniere

Oh sole mio! Sole is so simple--yet so frustrating! It certainly should be as easy as each recipe I look at claims it to be. Previously, I'd dallied with the fish for guests, the results sometimes good, sometimes not.

Here, I was making dinner solely for Baby and me:

Ina Garten's "Easy Sole Meuniere" recipe is simple in theory, but there are a few unexplained things that I have to still thoroughly determine, regarding the proper saute pan, level of heat to cook the fish (both resulted in the fish not panning out the way I hoped it would), the correct butter (we used our own this time out). The recipe says to use filets 3-4 oz. each which we did, but the filets also need to be thick. Ours were too thin. The reason why to use thick filets is that sole is a very delicate fish and the first batch fell apart instead of holding firm. The second batch fared better. The problem with many recipes is that the authors rarely explain the "why" about anything.

So what did I learn? Well, I used a pan that I loved, but it was the wrong pan: the sides were too high, the temperature not high enough and as I mentioned, the sole filets too thin (but you could hardly blame us, they were on sale at Whole Foods, though hardly a bargain after all). Use a long, wide rubber spatula, it's hard to negotiate flipping the fish with a metal spatula. I also didn't have enough sauce at the end to pour over the fish and had to add more butter and lemon into the pan at the last minute to finish the fish--I used too much fresh lemon juice.

That's it. We had a decent dinner just the same, with a side of Celery Victor and a few glasses of a lush German clemensbush riesling with a gentle complexity. Stay posted for the next (hopefully less disappointing) sole installment.

Ina Garten's Easy Sole Meunière
Serves 2

As one is often found in a French market with some time on hand, a few randy Euros, and an ounce of inquisitiveness, Ina posits, "One day in Paris, I decided to challenge myself and just go to the market with no menu in mind. Dover sole was in season and I thought, 'Well, I can make sole meuniere without a recipe, can't I?' Yes, I could! I was shocked by how easy and delicious it was. Of course, Dover sole is the best, but you can certainly use gray sole fillets from any fish store. The slightly burnt butter and the fresh lemon zest give this dish a big fresh lemon flavor. I serve two fillets per person."

1/2 cup all-purpose flour

Kosher salt and freshly ground black pepper

4 fresh sole fillets, 3 to 4 ounces each

6 tablespoons unsalted butter

1 teasoon grated lemon zest

6 tablespoons freshly squeezed lemon juice (3 lemons)

1 tablespoon minced fresh parsley
"Preheat the oven to 200 degrees. Have 2 heat-proof dinner plates ready.
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
Heat 3 tablesoons of the butter in a large (12 inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. while the second side cooks, add 1/2 teaspoon of the lemon zest and 3 tablespoons of the lemon juice to the pan. Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
Note: Zest the lemons with a rasp before you squeeze them for their juice. This dish cooks quickly so I prepare all the ingredients before I start cooking."

Good luck.

Copyright © 2008 by Ina Garten. Photographs copyright © 2008 by Quentin Bacon. Reprinted From Back to Basics with permission from Clarkson Potter/Publishers.