| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Kerr | 4 | servings | |
INGREDIENTS
| 1 | ts | Extra-light olive oil with a dash of |
| ; sesame oil | ||
| 4 | 170 g fresh sole fillets | |
| 1/4 | ts | Freshly ground salt |
| 1/2 | ts | Freshly ground black pepper |
| 2 | c | Very clear fish stock |
| 8 | sm | Red new potatoes; steamed until |
| ; tender | ||
| 227 | g | Green beans |
| 1/8 | ts | Powdered saffron |
| 1 | ts | Fresh chopped dill weed; (not the stalks) |
| 1 | tb | Arrowroot with 2 tbsp reserved fish stock |
| 1/2 | ts | Freshly squeezed lemon juice |
INSTRUCTIONS
Brush a 23x33cm baking sheet with the oil. Lay the sole fillets on it and sprinkle with half of the salt and half of the pepper. Brush the fillets with a little fish stock. Pour a small amount of water in the bottom of a steamer pot and bring to a boil. Put the potatoes in the first rack, insert in the pot, cover and steam for 10 minutes. Now add the beans to the second rack and steam both 5 minutes more until done. Preheat broiler. Pour the fish stock into a medium sized skillet, bring to a boil and reduce by half to 1 cup - about 5 minutes. Add the saffron, dill and the arrowroot slurry, return to medium heat and stir until thickened. Stir in the lemon juice and the remaining salt and pepper. A golden "buttery" sauce. To serve, divide the fish and steamed vegetables among 4 dinner plates and coat liberally with the sauce. Serve very hot. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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