| "Fillet of Sole with Toasted Pine Nut Crust
and Sherry Tomato Sauce"
Recipe from Arnold D. Kruck, Executive Chef
This sole dish has been very popular for lunch. A very simple dish which has everything you want as a chef when putting an item on the menu. The pine nuts or pignoli nuts add a nice crunch and nuttiness. The fish itself is very mild and delicate. The sauce is perfect to add just a little acidity to contrast the dish. Enjoy.
Ingredients:
- 2 pounds skinless sole fillets
- Sea salt and fresh ground pepper
- ¼ cup toasted pine nuts
- ½ cup plain breadcrumbs
- 4 tbsp cup sherry vinegar
- 2 tbsp, 2 tbsp, ¼ cup olive oil
- 6 plum tomatoes cut in half
- 1 clove garlic, finely sliced
- 1 sprig of thyme leaves, picked
- Sea salt and fresh ground pepper
Preheat oven to 425 degrees F. Cut tomatoes in half, toss with 2 tbsp olive oil, salt, pepper, garlic and thyme. Roast tomatoes until skins begin to brown. Remove and chill. Peel skins off tomatoes and discard. In blender, puree tomatoes with sherry vinegar until well blended. Add ¼ cup of olive oil in a steady stream to finish sauce.
In a food processor, add pine nuts and bread crumbs. Pulse until mixture is combined and left slightly crunchy. Do not over puree.
Heat 2 large skillets over moderately high heat. Put 1 tbsp olive oil in each skillet and coat pan. Important to note, do not season skin side. Season fish and add to pan. Cook for about 2 minutes on one side or until brown and crispy. Put on baking dish, brown side up. Add toasted pine nut mixture and finish in oven about 4 minutes or until top is brown.
Remove from oven and drizzle sauce around fish on serving platter.
Serves 4. |