Sole Almondine, Lemon Smashed Potatoes and a Brussels Sprouts Hash:
SOLE ALMONDINE
Yield: serves 2
Time: 45 minutes
Fish:
- 1/2 cup blanched slivered almonds
- 2 cleaned fillets of sole
- 1 cup flour
- kosher salt and freshly ground black pepper
- 2 eggs, plus 2 tablespoons of water
- Extra-virgin olive oil
- 2 tablespoon unsalted butter
Sauce:
- 1 small shallot, finely chopped
- 1/2 cup white wine
- 2 tablespoons flat leaf parsley
- juice of half a lemon
- kosher salt and freshly ground black pepper
Directions
Take a large non-stick saute pan and set over medium heat. Toast
almonds for 5-7 minutes until golden brown. Season with salt then set
aside.
Return the pan to medium heat and add a 2-count of olive oil. Take sole
fillets and dredge in seasoned flour then dip in a mixture of beaten
eggs, water and salt and pepper. Allow some of the excess egg wash to
drain off then place directly into the hot pan. Cook for 1-2 minutes
until golden. Carefully turn the fish over to cook the other side and
add butter to the pan. Once butter foams spoon it over the fillets to
baste. Once the other side is cooked (about 45 seconds) carefully
remove fillets from the pan. Add shallots to the pan with the butter
and gently saute until transluscent. Deglaze with white wine and finish
with a squeeze of lemon juice and some chopped flat leaf parsley. To
serve, spoon sauce over the top of the sole fillets and sprinkle with
the toasted almonds.
VELVETY SMASHED POTATOES
Ingredients
Yield: 6 to 8
Time: 50 minutes
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 large Yukon gold potatoes, peeled
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil, optional
Directions
Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
Put the potatoes in a medium saucepan with cold water to cover. Bring
to boil then add 1 teaspoon of salt and reduce the heat and simmer for
15 to 20 minutes, until the potatoes are very tender. Drain. Pass the
potatoes through a food mill or a ricer into a large mixing bowl. Stir
in the warm cream and butter mixture until the cream is absorbed and
the mixture is smooth. Season the potatoes with salt and pepper and
finish them off by stirring in 1/4 cup olive oil.
SHAVED BRUSSEL SPROUTS WITH BACON AND BALSAMI…
Ingredients
Yield: serves 4
Time: 45 minutes
- 4 rashers bacon, sliced into lardons
- extra-virgin olive oil
- 2 pints brussel sprouts
- 2 shallots
- 1 clove of garlic
- Kosher salt and freshly ground black pepper
- 3 cups low-sodium chicken stock
- 2 tablespoons good quality balsamic vinegar
- extra-virgin olive oil
Direction
Set a large pan over low-medium heat. Add a 2-count of olive oil and
bacon lardons. Cook bacon for 5-7 minutes until crispy and fat has
rendered. Reserve bacon on a paper towel. Shave brussel sprouts, mince
garlic and dice shallots. Add garlic and shallots to the pan with bacon
fat and lightly caramelize. Add brussel sprouts and toss to coat
evenly. Cook for 2-3 minutes so you get a little caramelization on the
brussel sprouts then add the chicken stock. Cover slightly with a lid
and cook for 15-20 minutes until liquid has evaporated and brussel
sprouts are tender. Remove lid, season with salt and pepper and add
balsamic vinegar. Toss to coat over medium heat and balsamic has
reduced. Add chopped parsley and cooked bacon back to pan. Finish with
a good swirl of extra-virgin olive oil.
