Tuesday, January 15, 2008

note to self: sole

You made a pretty darned tasty sole the other night my friend. Let's not forget what went into the making of it. For posterity:

1 package of sole from the store (probably about 1/2 lb or so?)
1 large leek just the white part (and a little of the green) quartered lengthwise and chopped up
loose handful of shitake mushrooms chopped up
1 clove of chopped up garlic
Soy sauce
Chopped cilantro
Chopped cashews

Preheat the oven to 375.

Sautee the leeks and garlic in sesame seed oil (I prefer Kadoya in case anyone out there other than future me is reading this) on medium high heat till garlic is translucent. Add mushroom and continue to sautee until leeks are tender. Add splash of mirin and soy sauce (maybe about 2 tablespoons of each) and cook till it burns off. Turn off heat and leave saucepan on stove.

Brush bottom of baking dish with oil. Lay sole in baking dish so that each piece is staggered drapes over the lip of the dish. Spoon leek and mushroom mixture across sole. Gently take the part of the sole that is draping over the dish and cover the leek/mushroom mixture sort of like a taco. The fish should more or less cover the filling so that it makes sort of a log. Brush the top with some oil and put into the oven.

Check back in on the fish about 15 minutes later and baste with any of the juices that have formed. Continue to cook till fish is firm and opaque (about 35 minutes all told?). Sprinkle with chopped cilantro and cashews. Leave in the oven for a few more minutes while setting the table, etc. Serve with steamed rice.

No comments: