One of my goals while my wife is away is to perfect my skills with fish. It’s one of two banes of my culinary existence, the other being duck. It seems no matter how hard I try, it is always too overcooked, undercooked or incorrectly paired for my wife to enjoy it. since we should be eating more lean proteins, I’ve charged myself with mastering this deficet in my culinary skills when I am the only one who needs to tolerate my mistakes.
In this case, I wish my wife could have been here. This dish was nearly perfect. The fish was flaky, moist and incredibly light. The salad brought a fullness to the dish that the dover sole could not have managed on its own and the sauce was wonderfully savory and tangy at the same time. In short, aside from being a little plain in presentation, it was heaven on a plate.
This success has bolstered my drive to perfect my skills with fish. I’m hoping that by the time my wife returns from Turkey we can make fish a once-a-week part of our diet. not only is it healthy, but it’s quick, tasty and light. Something we both need every few days or so.
Have peppers sliced and salad greens portioned before beginning, the arugula may wilt if left in the dressing for too long.
Dover Sole with Spinach and Arugula Salad
Ingredients
Sole:
Salad:
Instructions
Sole:
Salad:
Notes
Nutrition Information:
Yield:
2 Serving Size:
1
Amount Per Serving: Calories: 628Total Fat: 54gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 109mgSodium: 982mgCarbohydrates: 17gFiber: 5gSugar: 9gProtein: 22g
What I would have done Differently had I thought of it at the time:
I would have gotten more of the capers on the plate! honestly, I have no idea why not a single one shows in the picture above. The dish itself was wonderful.
Links to other recipes like this:
- Sole with Herbed White Wine Lemon Sauce, from YumSugar
- Sole with Crab and Spinach Stuffing, from Beyond Salmon
Nice photo, and this looks delicious!
OMG. This looks fabulous!
I hope you reproduce it when your wife is back because this looks just perfect.
The proplrm cooking any type of So;e is that very seldom do you find fillets that are thick enough to saute, without it falling apart.
I will cut the fillets in half(I know, a whole fillet makes a nicer presentation, but a half of a that doesn’t fall apart is nice than when the whole fillet falls apart) dredged it in seasoned flour, then an egg wash.
Last week, I cooked whole Petrale fillets, and 3 out of 4 held together!
Would you think that salmon would be suitable for this salad?
I think salmon would work pretty well, but you might want to up the amount of arugula or maybe add a bit of watercress to boost the potency of the salad