They are pricey and take up valuable space. Often, I stay away from specialty kitchen gadgets, especially one’s that only have one purpose. If you want a butter sauce use the poaching liquid from the sole and make the spinach butter sauce linked in this post. Use the pan juices sparingly, as a time-saving and healthy alternative to butter sauce. The poaching liquid with the herbed sole keeps the filets moist and has a mild flavor of its own. Save some room for dessert like this Lemon Saffron Syrup Cake. There is enough flavor between the herbs and fish without adding the extra rich sauce and calories. So, I nixed it and am totally happy about it. Unfortunately, the butter sauce I made was too rich and turned me off. This blend of herbs inspired my Fresh Herb and Goat Cheese Omelet.įor special occasions I like to make a sauce with the pan juices. For a French twist use Fines Herbs, it is a mix of parsley, tarragon, chervil, and chives. A classic herb blend in the Middle East is parsley, cilantro, dill and mint and works well with sole. All these fresh herbs create food that is fresh tasting and vibrant. I learned from this book that a prominent characteristic in Middle Eastern Cuisine is the generous use of fresh herbs. It wasn’t until I read the cookbook, Jerusalem by Yotam Ottolenghi and Sami Tamimi, that I got braver about combining more than one fresh herb in cooking. If you only want to use two herbs, parsley is a good foundation and either dill or tarragon are wonderful with fish. All the herbs listed have a prominent taste, so keep in mind the other herbs used in your accompanying side dishes. The herbs in a blend don’t need to be in equal amounts either, but it is nice to taste the presence of each herb and not have one herb dominate the rest. I left that part of the recipe open-ended for you to make it your own.

It is a perfect method for cooking filet of sole wrapped in fresh herbs rolled up in a neat package.Ĭhoose what herbs you like to fill each sole filet. This technique never fails to produce moist and tender fish. The parchment paper captures the steam rising from the liquid and cooks the fish. There is a layer of liquid in the bottom of the baking dish and a piece of parchment paper nestled over the fish. This technique is not a true poaching method, but also creates steam to cook the fish. One of my favorite ways to cook fish is to oven poach it with wine or fish stock, as in Salmon in Spinach Butter Sauce. This method sways the odds in favor of getting perfectly cooked sole and one I use often. I discovered from Cooks Illustrated, a great technique of rolling up each filet with a mixture of herbs, then cooking the filets in the oven. The only tricky part about cooking sole is making sure you don’t overcook it. The filets will easily break apart if cooked too long and requires gentle cooking methods. The meat has a subtle fish flavor and is very moist. Sole is a common flat fish with tender white flesh filets. When I want a change of pace, I make filet of sole for a special treat. Now, I love fish and eat it at least once a week. Fortunately, attitudes toward eating and preparing fish have changed since the 60’s, mine included. It’s odd to think about because Mom loved sole, especially sole made with the classic French butter and wine sauces, but she never made her favorite sole dishes at home. When Mom did cook fish, it was usually sole drenched in Cream of Mushroom Soup, or baked with a sprinkling of breadcrumbs till it was all dried out. That suited me just fine because the thought of eating fish made me cringe. It was just something we had now and then.

When I was a young child, Mom rarely made fish for dinner.

Ginger brave oven break