Sunday, April 14, 2013

Sole with Leeks and Tomatoes

We are heading to Maui again on Tuesday and this is what the fridge looks like. 

Too full. We have to use all of this stuff by Monday night or it will all be tossed. I hate waste, so I ticked off each item for inspiration tonight. Random.  Mushrooms? No. A bushel of basil? Not in the mood for pesto. Two heads of romaine? Wasn't in the mood for a salad. A bag of peppers? Nothing. 

Then I slid out the vegetable drawer and spied a lonely bundle of leeks. Leeks. Lovely leeks. They speak to me of spring time and I pulled one free. 

This is when my Epicurious app comes in handy. I typed in "leeks". More ticking. I scrolled past the Mushroom and Leek Soup. Game Hen with Creamy Leeks and Vadoum. Risotto. Boring. I was seeking something simple, that Jada would enjoy, but with dimension, maybe even a little luxurious. An old Bon Appetit recipe, Sole with Leeks and Tomatoes, seemed perfect. 

I am sharing my variation of the recipe with you here. Enjoy! 

3 tbsp olive oil 
1 cup sliced leeks 
2 large garlic cloves, chopped
1 tsp chopped fresh thyme 
1 cup chicken broth 
1/2 cup dry white wine
3 tbsp crushed tomatoes 
2 5-6 oz sole fillets 
all purpose flour 

First step: chop your leeks, garlic and thyme 

Sauté them in half of the olive oil under they are tender, about three minutes. 

Add your chicken broth and wine. 

Boil for three minutes until it looks like this: 

Add tomatoes and boil until the sauce thicken, about five minutes. 

Season to taste and it's done. 

Next step, prepare to sear your fish. 

Specifically, this means sprinkling your fillets with a little salt, pepper and a dusting of flour. Place gently in to a hot skillet with the rest of your olive oil, medium-high heat. Sauté, three minutes each side. 

I placed my fish on a bed of rice but mashed potatoes would work just as well. Top fish with sauce. 


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