Long Overdue...
28 April 2010
Ok. It has officially been too long since the last update of my website. Last weekend a friend pointed out to me that there's still the last winter soup on my page, while spring has long found its way into the year, everything is blooming and temperatures are getting warm as in early summer. An update is really overdue. Very negligent, indeed…
As a matter here I have a very suitable recipe, a perfect summer meal, which also has a little story to it. A few weeks ago Simon and I discovered a very interesting wine called Ravello, grown at the Amalfi Coast, and indeed so close to the shore that the wine has a gentle but clear hint of sea salt. When I first tried the wine at our preferred wine shop/bar Walter & Benjamin I had some marinated scallops with it, finely seasoned with grated lemon zest. The combination of flavours was so amazing that I decided I had to prepare something similar soon.
No sooner said than done – we bought a couple of bottles of Ravello on the spot and at the nearest occasion I bought some juicy and tender sole filets, which I prepared in this very simple and tasty way, with lemon zest, garlic butter and baby potatoes. Enjoy!
Sole Filet with Lemon Zest and Garlic Butter
| serves 4 |
for the fish: |
| sole filets for 4 |
| grated zest of 2 lemons |
| some coarse see salt |
| some freshly ground pepper |
| a little bit of butter |
for the garlic butter: |
| about 50g butter |
| 2 big dents of garlic |
for the baby potatoes: |
| 400g of baby salad potatoes |
| a bit of butter |
| a hand full of fresh parsley |
| a bit of butter |
First, boil the potatoes (personally I prefer the tiny little baby salad potatoes, which are firm and never floury). Peel and slice them, then sauté in a little bit of butter. Salt to taste and finally add a hand full of parsley.
For the garlic butter, first melt only a bit of butter in a small sauce pan, just to cover the bottom. Mash the garlic through a garlic press and fry at medium heat until golden-brown. Before the garlic turns too dark, add the rest of the butter and let melt gently at low flame.
The fish is very quickly done and should not be overcooked in order not to dry out – so I keep it for last. Heat a bit of butter in a non-stick frying pan and when melted, add the fish, very slightly salted. Cover with a lid let steam at medium heat for about 5 minutes. Done!
Sprinkle some grated lemon zest and a little bit of coarse sea salt as well as some freshly ground pepper on top of each piece of fish and serve immediately, garnished with a dash of garlic butter and with the potatoes on the side.