Volume 12, Issue 046 - March 5, 2007

Good Day Chef,

I hope you had a great weekend. Each year when March rolls around, we launch our Seafood Recipe Collection on our Recipe Pages at Chef2Chef. You will find all kinds of information, cooking and storage tips, and of course great recipes. Click through to our Seafood Recipe Collections, or better yet, bookmark it so you can get to it quickly.

This week I have put together a collection of fish recipes for you. Each day we will feature a different species and a couple of tasty recipes. I hope you enjoy them! Let's get started...

Dover Sole
Microstomus pacificus

In the fish world, the Dover sole is one of the most prized varieties. The flesh is delicate and light, but firm enough to hold up while cooking. It is available year round and can be bought whole or filleted. The bones and head are excellent for preparing stock, discard the skin.

Baked or grilled whole on the bone brings out its best flavor, but it is also wonderful fried, sautéed or stuffed and baked. Its mild flavor takes well to sauces.

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Fillet of Dover Sole with Braised Artichoke Hearts

Cooking fresh artichoke hearts in an aromatic liquid is a fabulous way to prepare them for further sauté, use in salads, grain dishes, etc. The juice that results from cooking the artichokes is very flavorful, as well (it can be used as it is here, i.e. to serve as the poaching liquid for fish). Add in some tender new potatoes and some playfully shaped carrots and you've got a dish that is easy to prepare, full of flavor and healthier than most. The Dover sole retains its clean taste and, overall, the dish is rich, yet light.

Makes 4 servings

Ingredients:

4 large artichokes, fresh
juice of 1/2 lemon
2 tablespoons extra virgin olive oil
1 small onion, julienne
1 large carrot, sliced (heart-shaped if you're feeling creative)
3 ginger slices, coin-sized
3 garlic gloves, sliced
1 bay leaf
1 sprig thyme, whole
1/4 teaspoon saffron
5 peppercorns
1 cup dry white wine
low sodium chicken stock, as needed

Dover sole, cut into 8 fillets, boneless, skinless
12 fingerling potatoes, boiled or steamed
1/2 tablespoon parsley, finely chopped
1 tablespoon unsalted butter

Preparation:

Start by preparing the artichokes. Fill a medium-sized bowl with water and a little lemon juice to prevent the artichokes from browning. Using a serrated knife, trim the top two inches off of each artichoke. Using a sharp paring knife, pare off the outside leaves until you reach the lighter green and yellow leaves within. Trim off the very tip of the stem (trim off the outside skin from the stem, as well). Cut the artichokes into quarters (lengthwise) and trim out the small amount of choke from each one.

Place the trimmed artichoke hearts into the bowl of lemon water and stir well to coat. Place a cloth towel over the choke hearts in order to keep them submerged in the lemony water and prevent oxidation on the surface.

In a pot large enough to comfortably hold all of the artichokes, sweat the onion, carrots, garlic, ginger, saffron, bay leaf, peppercorn and thyme in the olive oil until the onions are translucent and the rest of the ingredients are fragrant. Add the white wine and bring to a boil. Reduce until almost evaporated and add the artichokes. Add just enough chicken stock to cover the artichokes and bring to a boil. Reduce to a simmer and cook until the artichokes are barely tender. Remove the thyme sprig, ginger slices and bay leaf from the artichokes and hold warm until ready to prepare.

To prepare the fish, fold the tail portion of each filet under, creating a uniform thickness for each fillet. Butter a large frying pan and add the fish filets, with the tails tucked under.

Add the liquid from the artichokes, just enough to cover the fish, and gently bring to the simmer. Place a lid over the pot and cook until the fish are just cooked through. Moisten the top of the fillets with the cooking liquid once during the cooking process.

To plate:

Place a few steamed fingerling potatoes in the center of each of four wide-rimmed soup bowls. Remove the fish from the cooking liquid and place 2 fillets over the potatoes in the center of each bowl. Add the artichokes to the poaching liquid, along with the butter and parsley, and bring to a boil. Spoon the liquid and artichokes over the fish and serve.

Source: Chef Bill Scepansky

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More on Dover Sole:

The main supply of Dover sole comes from the United States. They are found in the eastern North Pacific, from the Bering Sea to as far south as Baja California, Mexico. Dover sole comes from natural marine fisheries and are not farm raised. They are caught mostly with trawls, but can be fished using handlines and traps.

Like a flounder, the Dover sole is a flat fish with both eyes on one side of its head. Not the handsomest fish in the sea, but well adapted to living along the ocean floor. They can be found in very deep water for the winter spawn or in shallower waters in warmer months for feeding. They feed on worms, certain mollusks, shrimp and brittle stars.

NOTE: Brittle stars are closely related to sea stars. They crawl along the ocean floor and have five arms or legs to move about. Some can get to be a large as two feet across. They are typically found in deep water, where the Dover sole lives.

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Dover Sole Roulades with Goat Cheese and Tomatoes

Makes 2 servings

Ingredients:

2 (6 ounces each) Dover sole fillets, fresh or defrosted, skinned
salt and black pepper
2 tablespoons fresh chopped dill
2 tablespoons medium fat goat cheese or soft cream cheese
4 cherry tomatoes, thinly sliced
zest and juice of half a lemon

Preparation:

Preheat the oven to 400 degrees F.

Place the fillets onto a board, skinned-side up. Season. Sprinkle over half the dill. Reserve the remainder.

Lay the goat cheese over the fish and top with the tomatoes. Roll up and place into a greased ovenproof dish. Add the lemon zest and juice and remaining dill. Cook in the oven for 10 to 15 minutes.

Garnish with the dill and serve with asparagus.

Recipe from Seafish.org