Dover Sole, Bok Choy, Cilantro, Lime With a Ginger Soy Sauce

A nice change of pace...

Recipe for two:

2 fillets fresh dover sole*
1 scallion, thinly sliced
1 shallot, finely chopped
1 t garlic, finely chopped
1 T ginger, finely chopped
1/4 c cilantro, rough chopped
juice of one lime
4 medium size Bok Choy, quartered lengthwise
1/2 c sake or white wine
2 T soy sauce*
2 T rice vinegar
flour
salt and pepper*
olive oil

* A couple of notes:  Dover sole is very delicate, so avoid handling it to much and don't over cook it.  Cook it hot and fast on the presentation side, then turn it gently with a large steel spatula.
*Because you are using soy sauce, go easy on the salt!

First season and flour the fish.  Place a little olive oil in a heavy saute pan and heat over medium high heat.  When the oils hot and shimmering carefully place the fish (presentation side down) into the oil, shaking the pan as you go to avoid sticking.  Turn when brown, and cook for about 1 minute more, then transfer to a warm oven.

Using another pan with a lid.  Saute the shallots in a little olive oil until soft.  When almost done then add the garlic and ginger.  Cook a little more, and then add the sake or wine, and reduce it down by half.  Add the lime juice, vinegar and soy sauce, cook for about 30 seconds then reduce the heat to low.

Add the bok choy and half of the cilantro, place the lid on for just a couple of minutes.  Serve the veggies and sauce onto warm plates and then place the fish on top.  Garnish cilantro and scallions...

Bon Appetit!  Chef Hobbes

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

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!