Colorful And Delicious Fish


Fillets of sole, fluke or flounder stuffed with both spinach seasoned with garlic and preserved lemon salmon tartar is a spectacular dish. It’s colorful and super delicious with clear natural flavors that complement each other. And it’s also elegant enough for a special dinner party.

Colorful brown rice With red bell peppers makes the perfect side dish to serve with the fish. Jasmine or long grain white rice would be a good substitute for the brown rice if desired.

Start the dinner with soup or a salad. Add your favorite green vegetable to complete the main course. Finish with a fresh fruit platter with cheeses and nuts.

Bon delicious appétit!

Salmon And Spinach Stuffed Sole(Serves 4)1 to 2 tablespoons extra virgin olive oil

4 large cloves garlic, minced

8 ounces baby spinach leaves, washed and spun dry

Sea salt and freshly ground black pepper, to taste

1/4 pound organic salmon fillet, without skin or fat

2 tablespoons chopped preserved lemon (see recipe below)

4 fillets of sole or fluke, rinsed and patted dry

Extra virgin olive oil, for drizzling

1/4 cup dry vermouthTo prepare:Coat the bottom of a non-reactive skillet with olive oil and cook over moderate-low heat.

Add garlic and slowly sauté, being careful not to burn the garlic, until it is aromatic and light brown.

Transfer with slotted spoon and reserve.

Add chopped spinach and salt to the skillet and sauté until wilted, about 3 to 4 minutes.

Stir reserved garlic into the spinach.

Taste and adjust the seasonings.

Cool to room temperature.

Working on a clean cutting board with two chef knives, coarsely chop the salmon.

Add chopped lemon and continue to chop until the mixture is well chopped and evenly mixed, as if it were tartar.

Taste and adjust the amount of lemon.

Preheat the oven to 400 degrees.

Scatter approximately 2 cups spinach leaves on the bottom of a glass or non-reactive baking dish, saving a bit for garnish.

With a sharp knife, remove the spiny column running down the center of each fillet and discard.

Divide the spinach evenly among the pieces of fish.

Place the salmon atop the spinach.

Flatten with a spatula or palm of your hand for even flavoring.

Fold the fish in half and place the thin side down on the spinach leaves.

Sprinkle olive oil over the fish, then drizzle vermouth over everything.

Place parchment paper directly on the fish.

Bake until the fish turns from translucent to opaque, about 10 minutes; the cooking time will depend on the thickness of the fish.

Removed from the oven and lift the fish out with spatula, onto warm dinner plates.

Top with fresh coarsely chopped spinach.

Drizzle pan juices over the top and serve at once.Brown Rice With Red
Bell Peppers(Serves 4)2 tablespoons olive oil

1 medium white onion, chopped

1 teaspoon chopped flat-leaf parsley

Sea salt and freshly ground black pepper, to taste

1 cup long grain brown rice

2½ cups chicken or vegetable stock, boiling

1 medium red bell pepper, cored, seeded and choppedTo prepare:Preheat the oven to 375 degrees.

Coat the bottom of a 6-cup heavy casserole dish with oil and cook over moderate high heat.

Add onion and sauté until soft and translucent.

Add rice and stir until the kernels glisten.

Season with parsley, salt and pepper.

Add the hot stock and then bring to boil.

Once boiling, add pepper, then cover and bake until the rice is tender and all the stock is absorbed, about 25 to 30 minutes.

Fluff with a fork and serve with stuffed flounder.Preserved LemonsReprint from January 16, 2014 Seasonal Chef Column

(Makes 1 quart)4 lemons, scrubbed

2/3 cup sugar

7 tablespoons kosher salt

1 teaspoon crushed coriander seeds

1/4 teaspoon turmeric

1 whole clove

3 cups of hot cooking liquid

1 quart glass heat-proof jar, with new lid, sterilized with boiling waterTo prepare:Scrub lemons under running water.

Place in a large non-reactive saucepan and cover with water.

Cover the pan and bring to a boil.

Boil until the lemons are softened, about 10 to 12 minutes.

Transfer lemons to a bowl of ice water to chill for about 10 minutes.

Reserve the cooking liquid.

Using a sharp paring knife, deeply score the lemons lengthwise 4 times, as if to quarter, but keeping them intact.

Transfer the lemons and their accumulated juices into the clean jar.

Measure out 3 cups of the hot cooking liquid into a non-reactive saucepan.

Cook over high heat, whisking in sugar, salt, coriander, turmeric and clove until the sugar is dissolved.

Pour the brine over the lemons all the way to the top of the jar.

Seal the jar and bring to room temperature.

Refrigerate for at least 2 weeks or up to 2 months.

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