SOLE MEUNIERE

Apparently Sole Meuniere was the dish that got Julia Childs into French cooking. I stumbled apon this recipe one day after I had purchased some Sole on sale only to arrive home with no idea how to cook it.  So I googled around and found this simple recipe for Sole Meuniere, and I happened to have everything in stock-it has quickly become my son's favorite.  I am sure it would turn out even better if I was using wheat flour, but still had success with Rice flour.  I might try using Besan (chickpea) flour next and will update this post with the results.  Capers are inexpensive pickled Mediterranean flower buds, but if you don't have any, I have used diced green olives in a pinch with just as much success.
The results are a wonderfully simple dish with an amazing buttery, salty, lemony sauce that compliments the fish perfectly.

Here's the skinny on my version of a simple Sole Meuniere

What I used:


4 large filets of Soul
3/4 cup of superfine rice flour (or Wheat, or any blend of GF flour)
1 1/2 teaspoon of salt
Pepper
1 lemon zested+juiced
3/4 cup of finely chopped fresh parsely
1/2 cup butter/subsitute
1/4 capers (I have also used green olived dieced fine as a sub and it worked fine)
1/2 dry white wine



What I did:

1. Mix the salt and pepper with the flour and powder the fillets
warm a tablespoon of the butter and fry the fillet.  They cook fast as Sole is a delicate fish

2. Place the fillets on a warm plate while you make the sauce

3. Once the fish is removed throw the remaining butter in a pan and let sizzle,

4. Add the parsely and fry for a minute or two

5. Add the Lemon Juice (about half a cup) let it sizzle

6. Add the white wine and capers and let it render down a smidge or two

7. Add 1/2 the lemon zest

8. Bend over and smell this concoction.

9. Pour over the fish and serve.

 Enjoy,

comment if you tried it and made any variations.

FISH AND CHIPS

I'm not a big Deep Fry guy,

but every once and a while the smell of fishies swimming with the fries in a pot of hot oil gets to me.

So I set out to find a Gluten free and Potato free substitute and impressed myself.  Once again you need the accoutrements to make this dealio worth while.  The homemade Tartar sauce and Slaw were killer additions and took this recipe over the top.

now for the Fish, I used Haddock

Make sure the fish is unthawed and dry, (pat it down so the batter sticks)

2 cups Besan Flour (Chickpea Flour-oh prepare yourself for when you add water this stuff smells like the little town from where it was made.....don't worry it tastes much much better than it smells)

1/2 teaspoon Baking soda

1/4-1/2 teaspoon salt

4 tablespoons of Pakora Masala Spice Blend You can buy this premixed
(or any combo of spices you like, recipe to follow)
mix the dry ingredients together until well blended then add water till it is thick yet liquid.
dip your fish in it and fry in peanut oil till golden brown.
enjoy.

Pakora Masala
teaspoon of each or so
Coriander powder, salt, chilli, dry mango, cumin, pepper, ginger powder
a pinch of cinamon, cloves, and mace, and a couple of cardoman seeds
put the seeds in your mortar and pestle.