Sole Cooking During Social Distancing
Yes, I did mean to say Sole Cooking. Yes, I'm trying to be a little funny during our period of emotional distress, a.k.a. social distancing to slow down the spread of Covid 19. So, instead of Soul Cooking, I combined the fish commonly used in a classic French recipe (sole) with the social distancing...and came up with Sole Cooking. Way too long of an explanation for being funny, so here is what you're really interested in.
Today's #FastFoodFriday recipe is a classic from the French kitchen--Sole Meuniere. Sole? you say. I can't find hot dog buns at my grocery store. Where do you expect me to find sole? I don't...expect you to go hunting for sole, just a relative. Look for frozen flounder fillets. I find them at most grocery stores--wild-caught and sustainably sourced. Sole is overfished in some areas, so this is a win-win for our environment, for cash flow and for food sourcing during this Coronavirus panic-buying.
This is a #FastFoodFriday recipe because it takes no time to get from dredging with flour to plate on a table. Thaw out the flounder in your refrigerator. Remove from individual plastic packages within the large bag and set on a large plate or platter. Cover and place in the refrigerator before you go to bed at night; by the time you come home after work, it will be ready...almost. Take the platter out of the refrigerator and allow it to finish thawing on your counter. Even if some of the fillets are a little frozen still, they're thin and will cook up just fine.
Here are two of my favorite recipes, one from Martha Stewart and the other from Epicurious.com . Most recipes call for four (4 oz) filets, which is about a pound. Plan to shop for one to one-and-a-half filets per person. If you cannot find flounder, tilapia will work but it won't have the subtle sweetness of flounder, but, hey, we've got a pandemic here, so do what you have to do.
Dredge the fillets with all-purpose flour after seasoning them with salt and pepper. Set aside and get everything else ready to go, then begin the cooking. Once the fish and sauce are done, you'll want to sit down and eat this right away. All recipes call for cleaning out the pan once the fish is cooked and adding butter. To be completely honest, I never do that. I just add half of the butter that's called for in the sauce and finish it out with lemon juice. I pour over the plated fish and sprinkle liberally with finely chopped parsley. Tough times call for tough action! *wink*
All you need for a side dish is steamed or rapidly boiled zucchini, drained and topped with a bit of butter and a sprinkling of salt. Or green beans. Or a simple green salad. That's it. Oh, except the wine, if you've got it. I recommend Sauvignon Blanc. One of my favorites is from New Zealand and available at most grocery stores, Monkey Bay. It's highly rated, and usually under $10 a bottle and perfectly delicious.
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| For so few ingredients, this dish is absolutely delicious and satisfying. |
Today's #FastFoodFriday recipe is a classic from the French kitchen--Sole Meuniere. Sole? you say. I can't find hot dog buns at my grocery store. Where do you expect me to find sole? I don't...expect you to go hunting for sole, just a relative. Look for frozen flounder fillets. I find them at most grocery stores--wild-caught and sustainably sourced. Sole is overfished in some areas, so this is a win-win for our environment, for cash flow and for food sourcing during this Coronavirus panic-buying.
This is a #FastFoodFriday recipe because it takes no time to get from dredging with flour to plate on a table. Thaw out the flounder in your refrigerator. Remove from individual plastic packages within the large bag and set on a large plate or platter. Cover and place in the refrigerator before you go to bed at night; by the time you come home after work, it will be ready...almost. Take the platter out of the refrigerator and allow it to finish thawing on your counter. Even if some of the fillets are a little frozen still, they're thin and will cook up just fine.
Here are two of my favorite recipes, one from Martha Stewart and the other from Epicurious.com . Most recipes call for four (4 oz) filets, which is about a pound. Plan to shop for one to one-and-a-half filets per person. If you cannot find flounder, tilapia will work but it won't have the subtle sweetness of flounder, but, hey, we've got a pandemic here, so do what you have to do.
Dredge the fillets with all-purpose flour after seasoning them with salt and pepper. Set aside and get everything else ready to go, then begin the cooking. Once the fish and sauce are done, you'll want to sit down and eat this right away. All recipes call for cleaning out the pan once the fish is cooked and adding butter. To be completely honest, I never do that. I just add half of the butter that's called for in the sauce and finish it out with lemon juice. I pour over the plated fish and sprinkle liberally with finely chopped parsley. Tough times call for tough action! *wink*
All you need for a side dish is steamed or rapidly boiled zucchini, drained and topped with a bit of butter and a sprinkling of salt. Or green beans. Or a simple green salad. That's it. Oh, except the wine, if you've got it. I recommend Sauvignon Blanc. One of my favorites is from New Zealand and available at most grocery stores, Monkey Bay. It's highly rated, and usually under $10 a bottle and perfectly delicious.
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