This is a winner and whatever isn’t gobbled down can be frozen.
Category: Fish
Dover Sole with Ginger Gastrique
This is an amazing simple sauce to put over sole or jumbo scallops.
It is well worth the trouble to buy fresh ginger and fresh turmeric.
Serves 4
1. When ready to cook, have very fresh at room temp and dry:
2 lbs Sole or (16 Scallops)
2 lbs Sole or (16 Scallops)
2. In a saucepan on low heat, cook for about five minutes until thickens:
1 Tbs Honey
2 Tbs Sherry Vinegar
Remove to a small bowl and add (to be used over fish when cooked)
1 cup Pomegranate Juice
2 Tbs Ginger, freshly grated (no need to peel before grating)
2 Tbs Turmeric, freshly grated (no need to peel before grating)
3. In a large pan, cut into thin slices and sauté a few minutes until just starting to brown and put aside.
1 medium Leek
2 Tbs Coconut Oil
5. Using the same large pan that you used for the leeks, add oil and sauté, two minutes on one side and one minute on other side
2 Tbs Coconut Oil
Dover Sole*
Once dished out pour sauce over the fish.
Serve over cooked brown rice or cellophane noodles
6. Garish with 1 cup Pomegranates, fresh
* Scallops
In a large pan place cook seven scallops in two batches.
Cook for 4 minutes, flip and cook until crust starts another 2 to 3 minutes.
Add more oil if needed.
1. Marinate in large dish, for an hour or less:
1 lb. White fish, (Sole, Escolar)
½ Lemon, juiced over fish
2. Grate into little dish:
2 Tbs Turmeric, fresh
2 Tbs Ginger, fresh
And add to mix:
3 Tbs Coconut or Almond milk
3. In a large pan heat, and add in order given:
1 Tbs Coconut Oil
Turmeric-ginger mixture
Fish
Cook fish for five minutes on each side, or more depending on thickness of fish .
Do not over cook.
Paella was cooked this New Year’s Eve, something we served on the Eve of the Millennium and it has become a standard at Blue Heron.