Dover Sole with Squash Blossoms

July 23rd, 2006

This is a new dish I concocted the other night. I took wild Dover Sole, rolled it and then steamed it (over boiling water, nothing more).

Then I took a tablespoon of butter and sauteed a finely chopped torpedo onion until soft and translucent (not browned). Next I added the leaves from my basket of little squash blossoms and sauteed another 2-3 minutes until the leaves were completely wilted. I took the whole mixture and added to a food processor with about 3/4 cup of cream. Once blended together I put back into a sauce pan and brought to a simmer over low heat.

Finally, I fried the rest of my blossoms whole (minus the stamen in the center which I removed) in a small pot of grapeseed oil.

To plate, I spooned a dollop of my puree into the center of a large, warmed plate. I carefully placed my rolled Dover Sole on top and then spooned more of the sauce on top and around the fish. I garnished with the baby fried squash blossoms. I found this to be a very tasty dish–since the sole is not heavily seasoned you can really taste the freshness of the fish itself–and I love the presentation. This will definitely have a place on my dinner party menus.

-James

Entry Filed under: Recipe Postings, General Food Postings