Jeanette's Sole Recipe
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| Sole is one of the best-tasting fish there is. |
Most of the time we just fry it in a little bit of butter, it tastes wonderful.
Remember if you catch fresh sole, let the fillets rest over night in the fridge, this way they will not curl up when you fry them.
My friend Jeanette has this wonderful recipe that is so good, you just have to try it. This recipe also works great with any white fish like cod. Here is Jeanette's version:
Ingredients:
- 2 Tbsp lemon juice
- ½ Cup Parmesan cheese
- ¼ Cup butter or margarine softened
- 3 Tbsp mayo or salad dressing
- 3 Tbsp chopped green onion
- ¼ Tsp salt
- Dash of liquid hot pepper sauce (Tabasco)
- 200 grams of crab meat and or shrimp meat (optional)
(I use a bit of butter on wax paper) in a bake and serve platter. Brush with lemon juice and let stand 10 minutes.
Combine remaining ingredients.
Broil fillets about 4-6 inches from source of heat for 6-8 minutes – until fillets flake easily.
Remove from heat & spread with cheese mixture. Broil again for 2 to 3 minutes or until lightly
browned and bubbling. Remove from oven and let rest 5-10 minutes.
Yield: 6 servings.
Just a fantastic recipe from Jeanette, thanks for sharing. This sole recipe goes great with Quinoa and fresh asparagus.
Wine Pairing and Recommendations:
I have to confess I'm not a really a big Chardonnay fan, but the Nk′Mip (pronounced "in-ka-meep") Cellars has a fantastic Chardonnay. Nk′Mip Cellars is located in Osoyoos in the South Okanagan Valley close to the USA border.
The 2008 vintage was stainless steel fermented and 40% was aged in French oak barrels for 10 months and the rest remained in the stainless steel tanks. This gives the wine a really crisp and fruity flavour with a smooth finish. Pick up a case today.
Bon Appetit,
Anders
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