Turbot is one of my favorite kinds of fish. It has a great texture and delicate flavor. In this simple preparation it is served with a mint sauce, inspired by Biba Caggiano. I made the fish stock for the sauce … Continue reading Pan Fried Turbot with Mint Sauce
This is an elegant dish for a dinner party that is easy to prepare. Flatfish with mint sauce is a combination I saw in one of Biba Caggiano’s cookbooks. In this case I used sole. If turbot is the king … Continue reading Sole with Mint, Peas, and Fennel
Fried fish is really good with remoulade sauce, but that mayonnaise-based sauce is not the most healthy of options. And so I decided to try making a version with yogurt at its base, and tried it with baby sole, pan-fried … Continue reading Sole with Yogurt Remoulade Sauce
This elegant pasta dish can be prepared in the time it takes to cook the pasta. Succulent pieces of sole fillet (I actually used plaice, schol in Dutch) are tossed with linguine pasta in a simple sauce of white wine, … Continue reading Linguine with Sole and Lemon Zest
Fish is easily overcooked, and so the precise temperature control of sous-vide cooking is great to always obtain tender juicy fish that is perfectly cooked. Moreover, vacuum sealing the fish with a marinade allows the marinate to penetrate optimally while … Continue reading Thai Style Sole Sous-Vide
That fillet of sole looks thick, doesn’t it? That is because the two fillets have been ‘glued’ together with transglutaminase, a natural enzyme sold as Activa RM (USA) or Activa EB (Europe). This way the sole has its original shape … Continue reading Reconstructed Sole à la Meunière
The best way to prepare really fresh sole is to simply fry it in butter. In French this is called Sole Meunière. Of course it is much easier to fry the sole perfectly in clarified butter than in regular butter, so I decided to celebrate my first batch of clarified butter by making sole meunière. This recipe is remarkably simple, but if you have fresh sole it will also be remarkably delicious! Ask your fish monger to make the sole ready for pan-frying. This means removing the head and and cleaning it, as well as removing the skin. Season the … Continue reading Sole Meunière
Stefan's Gourmet Blog 