Whole IceMar Sole with Porcini Anchovy Butter
Makes 1-2 servings
This is an excellent sauce on cod, arctic char and salmon. There’s a lot of umami contributed by the porcini and anchovies.
1/4 cup (60 mL/10 g) dried porcini mushrooms, crumbled into small pieces
6 Tbsp (90 mL/85 g) unsalted butter
2 cloves (6 g) garlic, peeled and halved
1/4 tsp (1 mL/.5 g) red pepper flakes
4 anchovy filets (12 g) finely chopped
4 tsp (20 mL/12 g) small capers, drained
1/2 cup (125 mL/100 g) dry white wine
1 Tbsp (15 mL/12 g) extra-virgin olive oil
1 whole IceMar sole, approximately 1 lb (454 g) skinned, cleaned and dried
sea salt and freshly ground black pepper
Have the oven heated to 350°F (175°C).
Pour 1/2 cup (125 mL/125 g) boiling water over the mushrooms. Let sit until softened. Strain through a fine meshed sieve and reserve the liquid. Rinse the mushrooms to remove any grit.
Melt 1 Tbsp (15 mL/15 g) of the butter over medium heat . Add the garlic, pepper flakes, anchovies, and capers. When the mixture sizzles add the porcini mushrooms and liquid. Turn the heat to high and reduce to a glaze. Add the wine and reduce again to a glaze. Remove from the heat and discard the garlic cloves.
Heat the olive oil in a heavy, nonstick pan over high heat. Season the sole and place in the pan. Cook until golden brown on one side then flip the sole and place the whole pan in the oven. Roast for 10 minutes. Remove from the oven and keep warm. Quickly reheat the sauce thenoff the heat, rapidly stir in the remaining butter. Drain the sole, then plate and sauce it.
Recipe courtesy of Karen Barnaby
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