| 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.
A Message from our Provider:
“To ignore God is the height of selfishness”