Sole Meuniere

I was meaning to post this recipe after I watched Julie & Julia but got lazy and was unable to do so. Hahahah. Now that I am making this again for dinner, plus I've got the time, here I am posting the recipe!

Sole Meuniere

Ingredients
4 sole fillets, skinned
6 tbsp unsalted butter
1 cup flour
1 lemon juice plus lemon zest
Salt
Fresh black pepper
Finely chopped flat leaf parsley or parsley flakes

• Season fillets with salt and pepper. 
• Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.
• In a large skillet, melt 3 tablespoons of butter. 
• Once the butter starts to brown (but not yet, and bubbles form slowly instead of fast), add a sole fillet, two if the skillet is large enough. 
• Cook over medium / high heat for 3-5 minutes. 
• Turn the fish carefully. 
• Add half of your lemon juice and 1/2 tsp. lemon zest to the pan. Cook fish an additional 2 minutes.
• Set aside cooked fillets and keep them warm. Do this for the rest of the fillets. 
• Melt the remaining butter in the skillet. When brown, remove from heat and pour over the sole fillets.

To serve, sprinkle with parsley, salt and pepper. Garnish with lemon slices. Serve immediately.

Sole Meuniere is excellent in combination with potatoes or rice.

Wine Suggestion: Dry white wine or Reisling.

Le Creuset Cassis

I want....

Image from Surla Table

Bacalao (from Andreas Viestad)

I tried this and loved it. Mother in law loved, and my guests (Cousin and Aunt) loved it too!


11/2 (1/2kg) pounds salted and dried cod, bacalao
2 pounds (1kg) potatoes, cut into 1/2-inch slices
3 large yellow onions, cut into 1/2-inch slices
2 cans tomatoes, chopped, with their juices
1 pound (1/2kg) canned pimientos, drained and cut into
1/2-inch (1cm) slices
4 to 6 garlic cloves, sliced or crushed
2 bay leaves
1/4 cup (1/2dl) chopped fresh parsley
1 to 2 dried hot red chiles, chopped and seeded
10 black peppercorns
11/2 cups (3 1/2dl) olive oil


This is how you do it
Place the salt cod in a large pot of water and let soak for 24 to 36 hours, depending on how dry the fish is, until softened. Change the water at least twice during the process.

Drain the fish and cut into 2-inch chunks.

In a large pot, layer the potatoes, onions, and cod. Add the tomatoes, pimientos, garlic, bay leaves, two-thirds of the parsley, the chiles, peppercorns, and olive oil. Gently simmer for 30 minutes, then reduce the heat to low and cook for 45 minutes. Shake the pot every now and then, but do not stir.

Gently ladle the stew into six bowls, sprinkle with the remaining parsley, and serve.