June 23, 2001
Whether you love fish or loathe it, Puffy Sole is a delightful surprise. If you’re looking for a savory dish that melts in your mouth, this is it. Puffy Sole is the first recipe I collected, as shown by a tattered, yellowed piece of paper-splattered with egg whites and drops of Worcestershire sauce-in my recipe box.
So began my adventures in cooking. We were renting a professor’s home with a gourmet kitchen full of shiny copper pots and pans. As college students, our cooking was usually somewhere between hit and miss. There was so much to learn.
My good friend Carol and I love succulent dishes. (Carol taught me that there’s no mayonnaise worth its salt except homemade or Hellman’s). One evening, Carol whipped up a filet of sole recipe. She lightly broiled the fish, garnished it with scallions, and topped it with a tasty meringue mixture. Yum! I had to have the recipe! In time, my roommates and I were dishing up all manner of eats and treats with creativity and wild abandon.
Sole is a delicate and mild (almost sweet) flatfish caught mainly in the Behring Sea near Alaska. It's a strange looking fish with both eyes on one side of its body. When shopping for sole, it’s always a good policy to ask someone behind the fish counter how fresh it is or when it was delivered to the store. On a cautionary note, beware of adding more Parmesan cheese than this recipe calls for; instead of Puffy Sole, you’ll end up with fish flat as a pancake.
Download and print the Puffy Sole recipe by clicking on it. If you scroll to the bottom, there's a menu for enlarging, downloading, and sharing this recipe.
Varieties of fish and their tastes are found here, courtesy of Better Homes and Gardens: http://www.bhg.com/recipes/fish/basics/guide-to-fish-types/
Fish FAQ can be found at: http://www.nefsc.noaa.gov/faq/
Whether you love fish or loathe it, Puffy Sole is a delightful surprise. If you’re looking for a savory dish that melts in your mouth, this is it. Puffy Sole is the first recipe I collected, as shown by a tattered, yellowed piece of paper-splattered with egg whites and drops of Worcestershire sauce-in my recipe box.
So began my adventures in cooking. We were renting a professor’s home with a gourmet kitchen full of shiny copper pots and pans. As college students, our cooking was usually somewhere between hit and miss. There was so much to learn.
My good friend Carol and I love succulent dishes. (Carol taught me that there’s no mayonnaise worth its salt except homemade or Hellman’s). One evening, Carol whipped up a filet of sole recipe. She lightly broiled the fish, garnished it with scallions, and topped it with a tasty meringue mixture. Yum! I had to have the recipe! In time, my roommates and I were dishing up all manner of eats and treats with creativity and wild abandon.
Sole is a delicate and mild (almost sweet) flatfish caught mainly in the Behring Sea near Alaska. It's a strange looking fish with both eyes on one side of its body. When shopping for sole, it’s always a good policy to ask someone behind the fish counter how fresh it is or when it was delivered to the store. On a cautionary note, beware of adding more Parmesan cheese than this recipe calls for; instead of Puffy Sole, you’ll end up with fish flat as a pancake.
Download and print the Puffy Sole recipe by clicking on it. If you scroll to the bottom, there's a menu for enlarging, downloading, and sharing this recipe.
Varieties of fish and their tastes are found here, courtesy of Better Homes and Gardens: http://www.bhg.com/recipes/fish/basics/guide-to-fish-types/
Fish FAQ can be found at: http://www.nefsc.noaa.gov/faq/
1 comment:
Absolutely DELICIOUS!! I made this the other night and it was just delightful. The "puffy" and the sole complement each other so well! I will be making this for a long time to come!!
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