Dover Sole With Caramelized Onions, Turnips, Brussel Sprouts & Rosemary White Wine Butter Sauce

YUM!

This dish will blow your socks off!

Recipe for two:

2 large Dover Sole Fillets, halved
1 red onion, chopped
6 small turnips, halved and sliced
10 brussel sprouts, cleaned
6 cloves garlic, finely chopped
1 t fresh rosemary, very finely chopped
1 t paprika
1 c white wine,
1/2 c veggie stock
1 T butter
olive oil

First par boil the cleaned brussels in salted water for about 2 minutes, then drain them and cut in halve when they are cool enough, and set aside.

In a heavy saute pan, add a little olive oil over medium high heat.  When hot add the onions and turnips.  Cook until they are just starting to brown and then turn the heat all the way down to low, and add the garlic and a little butter.  Cook until they are sticky and caramelized.

When done add the paprika and a little salt and pepper, and stir.  Add the brussels and set this aside, we will finish it in a bit.

In another saute pan heat up some olive oil until hot, and then add the fish shaking the pan as you go so it doesn't stick.  Cook until it's starting to brown then turn the fish and cook only for about 30 seconds.  Remove from the pan and finish it in a warm oven.  Dover sole is a delicate fish, so handle it to much!

Place the veggies back on the stove over low heat.  Scrape out the fish pan removing the bits of fish and oil.  Place the pan back on the stove over medium high heat, and add the wine.  Reduce by two thirds then add the stock and do the same.  When you have just enough sauce add the rosemary, turn off the heat and add the butter shaking the pan to melt the butter.  Your veggies should be done by now.

Plate on to warm plates.

Bon Appetit!  Chef Hobbes