Cocotte Poached Sole Roll with Fruity Saffron-Peppers

TASTY THURSDAY

 

Cocotte Poached Sole Roll with Fruity Saffron-Peppers
 
Prep time
Cook time
Total time
 
Enhancing the flavor of fresh fish without destroying it, I love Cod and Halibut And I am always playing with ways to enhance the flavor.
Author:
Recipe type: Appetiser
Cuisine: American
Ingredients
  • 1 small yellow bell pepper
  • 1 clove garlic
  • 2 tablespoons olive oil
  • juice and zest of 1 orange
  • 75 milliliters / 5 tbs noilly prat
  • ½ teaspoon saffron
  • 400 milliliters / 3⅓ cups fish stock
  • salt (pepper)
  • 1 zucchini
  • 4 sole fillets (around 60 g / 2 oz. each)
  • juice of ½ lemon
Instructions
  1. Cut peppers in half; remove cores. Pare pepper halves and dice very finely. Peel garlic and grate finely. Heat olive oil in a pan; saute garlic, peppers and orange zest. Deglaze with Noilly Brat. Add saffron, orange juice and fish stock; reduce by half. Season the stock generously with salt and pepper. Distribute ⅔ of it among four mini cocottes.
  2. Preheat the oven to 180 °C / 350 °F. Wash zucchini and cut lengthwise into slices about 2 mm / 1/16 inch thick. Rinse sole fillets and pat dry, then season with salt, pepper and a little lemon juice. Top each fish fillet with 1-2 zucchini slices and roll up. Lay one roll into each mini cocotte, then cover with the remaining saffron-pepper stock. Put the lids on the cocottes and place them on a baking tray. Bake on the bottom of the oven for around 12-14 min.
  3. Serve with rice.

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