Sweet Potato Encrusted Sole with Fresh Lime and Caramelized Onion Dressed Greens

A wide variety of fruits of the sea have passed through our kitchen.  Salmon has been poached in fragrant liquids and grilled over hot coals.  Scallops have made their way to service via searing skillets and baking dishes filled with bubbling sauces hot out of the oven.  Oysters have been lovingly tended over a hot grill, their liquor mixed with our own savory horseradish enhanced sauce as they cook to perfection.  Halibut has been dredged in seasoned flour, dipped in egg and generously coated with panko crumbs on its way to the skillet for a quick and tasty meal when drizzled with a squeeze of fresh lemon juice.  This past week we were once again longing for a tasty new dish featuring fish.  I have always wanted to try potato encrusted fish so thought it was time to see what we could create! 

One of my fondest food memories as a youngster was being able to drive into Albert Lea, Minnesota with Grandpa and Grandma Neve when they would go shopping in the “big city”… at least it seemed big to me at the time!  We always dined at the same restaurant… and I always ordered the same thing, pan-fried fillet of sole that had a crisp delicate crust and was served with a wedge or two of lemon.  What a simply wonderful dish it was… the flesh was always delicate and flavorful… and left me wanting more every time!  Because of that fond memory we chose sole to be the featured fish in this tangy and wonderfully satisfying dish which serves four.

Sweet Potato Encrusted Sole Over Greens Dressed with Fresh Lime and Caramelized Garlic

Prepare the dressing for the greens.  In a medium-sized bowl combine:

  • 1/2 C mayonnaise
  • 1/3 C creme fraiche
  • 2 T lime juice, freshly squeezed
  • grated zest from 1 lime
  • 1 T agave syrup
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1 jalapeno pepper, seeded and finely minced
  • 1 heaping tsp roasted/caramelized garlic

Whisk all ingredients together and refrigerate, allowing the flavors of the dressing to meld.  We recommend that the dressing be prepared 1 – 2 hours prior to service.

Preheat the oven to 400 degrees.  Peel and seed:

  • 2 fresh mangoes

Thinly slice a portion of one mango for garnish and dice the remainder.  Set aside.

  • 4 sole fillets
  • All-Purpose Meat Rub

Season the fillets with the rub:

Whisk briskly until combined, then set aside:

  • 2 large eggs

Coarsely grate, using a box grater:

  • 2 medium to large sweet potatoes
  • 1 medium to large russet potato

Season the grated potato with:

  • salt and freshly ground black pepper to taste

Heat a griddle over moderately high heat.  When hot brush with:

  • extra virgin olive oil

Divide the grated potato into four portions, then each quarter in half.  Spoon four of the half portions onto the hot griddle and flatten out with the back of the spoon to accommodate each of the four fish fillets.  Dredge each fillet in flour and dip into the beaten egg:

Transfer each fillet to the potato on the griddle, reshaping the potato if necessary:

Cover each fillet with the remaining potato, encasing each piece:

Cook for 5 minutes.  The bottom crust of potato will be golden:

Using a wide spatula turn the fillets over and cook for 5 minutes on the second side.  Using heavy oven mitts transfer the griddle to the preheated 400 degree oven for 15 minutes.

Mix together in a salad bowl:

  • 1 – 2 bunches romaine hearts, coarsely chopped
  • 1 – 2 handfuls wild arugula

Toss with:

  • the fresh lime  dressing, reserving enough to drizzle on top of the encrusted fish

Adjust seasonings, if necessary, and transfer the dressed greens to individual serving plates.  Top each plate of greens with the encrusted sole:

 Drizzle each serving with a dash or two of the dressing.  Garnish with:

  • thin slices of lime and mango

Arrange the remaining cubed mango around the sole and immediately serve this delicious and delicate citrus-infused fruit of the sea inspiration… Bon Appetit!

Copyright 2010 Via Aurea Designs, Inc., All Rights Reserved

 

 

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Tags: , , ,

Categories: Seafood

Author:Steve Meyer & Dayton Azevedo

Food and fine cooking have been our passion for many years, fueled by the year-around abundance of fresh fruits, vegetables, poultry and meats, as well as aromatic spices and herbs readily available to us here in the San Francisco Bay Area, making adventuresome, creative and delicious 5-star cooking a reality in our kitchen. Our aim is to make it yours as well by utilizing our step by step instructions and serial photographs. Bon Appetit from our kitchen to yours...!

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