Pan Sauteed Steelhead, Roasted Cauliflower, Rice And White Wine Sauce

This meal only takes 45 minutes, and has restaurant quality elegance and flavors!

Recipe for two:
2 - 1/2 lb pieces fresh steelhead or salmon skin removed
1 c jasmine rice
1 small cauliflower
4 T olive oil
1 T butter
1 c white wine
1/2 vegetable or chicken stock
salt and pepper
1 t sage or capers
Juice of a half a lemon

First set the oven to 400*  Now slice up a small head of cauliflower into 1" thick steaks.  Coat with olive oil, salt and pepper.  Place on a sheet pan or roasting pan and pop them in the oven for about 45 minutes, turning once.

After the cauliflower has been cooking for about 25 minutes get the rice going.

In a saute pan, place a little olive oil and get the pan hot over medium high heat.  Season the steelhead with salt and pepper.  Place in the pan skin side up, shaking the pan back and fourth to avoid sticking.  When you have some color on one side (about 5 minutes) turn it over and finish.

When done remove the fish from the pan place onto warm plates with the rice and cauliflower  Scrape and wipe out any oil or bits from the pan.  Return the pan to the heat and add the lemon juice and wine and reduce by two thirds, then add the stock and do the same.  When done, turn off the heat and add the butter shaking the pan back and fourth until the sauce has a nice shine to it.  If you want you could of added some capers or herbs such as sage at the same time you added the butter.  Now sauce your meal.

Bon Appetit!  Chef Hobbes

Dover Sole With Shredded Buttered Cabbage And Roasted Potatoes

A nice little seasonal fish dish, with a white wine, lemon, butter, caper sauce.

Recipe for two:
4 small dover sole fillets
2 shallots finely chopped
2 cups cabbage finely shredded
4 small potatoes peeled
4 T duck or goose fat
1 T capers
2 T butter
3 T olive oil
1 cup white wine
Juice of one lemon
Flour for fish

First thing to do here is to get your oven nice and hot, set at 350*  Peel the potatoes and cut in half, now boil them in salted water until they start to get soft in the middle when a knife is inserted.  Then drain and place them in a roasting pan with the duck or goose fat, and place in the oven.

Now get a saute pan nice and hot over medium heat with the olive oil and 1 tablespoon of butter.  When the butter has melted add shallots and shake the pan to coat the shallots.  When they start to change color and get soft, lower the heat to low and add the cabbage and stir or mix with the shallots, season with salt and pepper.

In another pan place the rest of the olive oil and heat the pan over medium high heat.  While the oil is getting hot, season the fish with salt and pepper and dust with flour.  Making sure the oil is really hot, add the fish while moving the pan back and fourth to avoid the fish from sticking.  When the fillets are brown, turn and cook a little more, then finish in the oven.

Now make the sauce.  Using the same pan you cooked the fish in, scrape out any bits and wipe out any oil.  Over high heat, add the wine and lemon juice, and reduce the volume of liquid until you have about 2 tablespoons.  Then add the capers and turn off the heat, now add the butter and shake the pan back and fourth until you have a nice shine on the sauce.

Using warm plates plate your potatoes on the side, and the cabbage in the middle, then place the fillets on top of the cabbage and then add the sauce.

Bon Appetit!