Sunday, January 30, 2011

Sole with Seafood Stuffing in a Lime-Cilantro Broth

I don't even know how to write about this because it was so good.  Literally, we ate slowly, savoring every bite, and were still left wanting more!!  We were full, sated, and wanting, begging, for more.

Too bad.

My Mom (being the awesome person she is) has sent me a case of meat from Omaha Steaks for the past 2 Christmas'. Say what you will about online meat purveyors, but Boyfriend and I can use all the free food you can throw at us.  I try very, very hard to purchase sustainable, local food with my own money (yeah CSA!!), but I'm not going to deny a gift, especially not a gift of meat.

This year we got a couple Stuffed Sole Filets along with some pork chops, beef tenderloins, and hamburgers.  I was in the mood for something healthy and crisp, so I decided to bake the Sole in the oven and serve it in a lime-cilantro broth with roasted cauliflower.


Ingredients:
Stuffed Sole
1 tbsp butter
1 onion, diced
1 celery rib, diced
2 garlic cloves, crushed
1 tbsp ginger, fresh grated with juice
5-7 cilantro sprigs
2 tsps red pepper flakes
2 tsps chinese 5-spice powder
zest of 1 lime and juice
1/2 C white wine (I used Gewurztraminer)
1/4 C Asian fish sauce
2 C water
salt and pepper, to taste

To make the broth:
1. In a large saucepan, heat the butter and add the onion, celery, garlic and ginger.  Cook until softened (5-7min).

2. Add the cilantro, red pepper, chinese 5-spice powder and lime zest and cook for 1-2min.
3. Add the wine and cook over medium heat until reduced by half.
4. Add the fish sauce, lime juice and water and bring to a boil.
5. Turn down the heat to a simmer, and let the flavors develop for about 15min.

6. Strain the broth into a small saucepan and taste for seasonings.  Add salt and pepper if needed.

To make the fish and cauliflower:
1. Set the oven to 375F and place the frozen stuffed sole onto a foil-lined baking sheet when the oven is ready.  Bake for 40min.
2. Toss cauliflower florets with olive oil, salt and pepper and put into the oven (on a baking sheet) for 20-30min, depending on how crispy you like them.  Boyfriend likes his roasted veggies to have burnt edges so we err on the longer cooking times.

To serve:
Place the cooked sole in the middle of a bowl and pour the lime-cilantro broth all around it.  Serve with roasted cauliflower on the side.

If you want to make this a little more hearty, I think it would be great over rice as well.

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