Golden Sole

Oct. 6th, 2012 01:27 pm
Golden Sole with Tarted-up Tarter Sauce
From "Nigella Kitchen" by Nigella Lawson

1 egg
dash garlic flavored oil
sprinkling salt and good grinding pepper
1 cup instant (quick-cooking) polenta
2 gray sole, flounder, or other flat, white fish fillets
peanut or corn oil for frying

for the tarted-up tarter sauce
zest and juice of 1/2 lemon
1/2 tsp kosher salt or 1/4 tsp table salt
scant 1/2 cup creme fresh or sour cream
2 tsp baby (nonpareil) capers, drained
1 dill pickle, chopped or 4-5 cornichons
3 rings (chopped) jalapeno peppers (from jar or can)
1 Tbsp chopped fresh tarragon
2 Tbsp chopped fresh parsley, plus more for sprinkling

Beat the egg, along with the garlic flavored oil, salt and pepper, in a shallow dish that will take 1 fish fillet and leave it for a moment. Put the polenta into another, similar, dish. Dip the fish fillets, 1 side at a time, in the egg mixture and put them into the polenta dish, press down, dredge, and turn to cover fully before leaving them on a wire rack to dry a little while you get on with the sauce.

To make the sauce, zest the lemon in a bowl and squeeze in the juice. Stir in the salt to dissolve it. Add the sour cream, capers, chopped dill pickle, jalapenos, tarragon, and parsley and stir to combine with fork. Transfer to little bowl and scatter herbs on top.

Heat enough oil in a frying pan to cover the bottom to approx 1/8in, and cook fillets for 1-2min per side, until outside is crisp and fish is cooked through. Then transfer the fish to a tray lined with paper towels before plating it up. Serve with the tarter sauce, some pickled egg, and a lemony salad.

Make ahead notes: The coated fish can be made ahead but best frozen immediately, and cooked from frozen.
Do not freeze if previously frozen. Coat fish in polenta and set on baking sheet lined with plastic wrap. Cover with layer of plastic and freeze until solid. Transfer to ziplock and freeze for up to 3 months. Fry fillets direct from frozen, as in recipe, adding 1-2 min to cooking time and check fish is cooked through before serving.

Serves 2
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