![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Jan. 19th, 2008
Bakers had various single-serving fish packets on sale for $1 each, so I picked up a bunch of different fish. My freezer now has salmon, cod, haddock, sole, flounder, pollock, mahi mahi, tilapia and perch. And shrimp. And none of it with breading nor in stick form.
For dinner tonight, I made Fillet of Sole With Lemon-Dill Sauce
(I tend not to measure stuff, so my measurements may be approximate)
Melt 3 Tblsp butter in a frying pan. Add an equal amount of olive oil. Add 1/4 tsp dill weed, 1 Tblsp lemon juice, 1 green onion, sliced, and 1/4 tsp kosher salt and stir. Fry the sole fillets over medium heat for about 3-4 minutes per side. When done, remove the fish to a plate and turn off the heat.
Sprinkle about 2-3 Tblsp flour over the pan full of butter and oil and whisk until all the flour is incorporated and you have a paste-like consistency. Cook this paste using the pan's residual heat for a couple minutes, just to cook off the "floury" taste. Then add about 2 cups of chicken bouillon or chicken stock. Whisk rapidly until all the lumps are gone and the sauce is smooth. If the pan is still hot, it should be sufficient to heat the sauce, otherwise you may need to turn the stove on low. Don't overcook the sauce or it may separate; it should be hot but not boiling.
Serve the fish over rice, then spoon the sauce over the fish and rice.
For dinner tonight, I made Fillet of Sole With Lemon-Dill Sauce
(I tend not to measure stuff, so my measurements may be approximate)
Melt 3 Tblsp butter in a frying pan. Add an equal amount of olive oil. Add 1/4 tsp dill weed, 1 Tblsp lemon juice, 1 green onion, sliced, and 1/4 tsp kosher salt and stir. Fry the sole fillets over medium heat for about 3-4 minutes per side. When done, remove the fish to a plate and turn off the heat.
Sprinkle about 2-3 Tblsp flour over the pan full of butter and oil and whisk until all the flour is incorporated and you have a paste-like consistency. Cook this paste using the pan's residual heat for a couple minutes, just to cook off the "floury" taste. Then add about 2 cups of chicken bouillon or chicken stock. Whisk rapidly until all the lumps are gone and the sauce is smooth. If the pan is still hot, it should be sufficient to heat the sauce, otherwise you may need to turn the stove on low. Don't overcook the sauce or it may separate; it should be hot but not boiling.
Serve the fish over rice, then spoon the sauce over the fish and rice.
The humuhumunukunukuapua'a is not the fish with the longest name. That honor belongs to the lauwiliwilinukunuku'oi'oi.
Six Degrees of Bacon
Jan. 19th, 2008 10:09 pmYou've gotta love Wikipedia. I started out reading about the MESSENGER space probe and ended up reading an article on pork chops.