I have some nice sole filets defrosting. I have panko, but am at a loss as
to what seasonings to add that won't overpower the sole. Anyone have
advice...Thanks....Sharon

"biig" > wrote in message
...
>I have some nice sole filets defrosting. I have panko, but am at a loss as
> to what seasonings to add that won't overpower the sole. Anyone have
> advice...Thanks....Sharon


The best sole or flounder I've eaten was spiced with nothing, and maybe a
slice of lemon at serving time. It's delicate tasting fish. Almost anything
will overpower it.

JoeSpareBedroom wrote:
> "biig" > wrote in message
> ...
>> I have some nice sole filets defrosting. I have panko, but am at a loss as
>> to what seasonings to add that won't overpower the sole. Anyone have
>> advice...Thanks....Sharon
>
>
> The best sole or flounder I've eaten was spiced with nothing, and maybe a
> slice of lemon at serving time. It's delicate tasting fish. Almost anything
> will overpower it.
>
>
True.

--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck

biig wrote:
> I have some nice sole filets defrosting. I have panko, but am at a loss as
> to what seasonings to add that won't overpower the sole. Anyone have
> advice...Thanks....Sharon
>
>

Lots of options biig, poach in lemon juice and white wine.

serve pan fried with a white sauce flavoured with parmesan

slice a bunch of mushrooms, enough to fully cover your non - breaded
fillets, and bake in a low oven so that the water released from the
mushrooms poaches the fish.

Sprinkle the cooked fish with lemon juice & parsley

Garnish the cooked fish with cucumber balls that have been cooked in
salted water, drained and tossed in butter.

Serve the fish on a bed of freshly cooked spinach and drizzle butter
over all.

Cook the fillets in cider and few drops of lemon juice when done finish
with a bit of cream.

Filets de sole provencale

1 tbs. finely chopped onion
butter
2 tomatoes, peeled, seeded and chopped
s & p
1 clove garlic crushed
chopped parsley
3 - 4 tbs. white wine

Slightly brown onion in butter, add tomatoes, seasoning, crushed garlic
pinch parsley and cook gently for about 15 minutes.

Lay fillets lengthways in lightly oiled fireproof dish, season and add
wine. Cover with tomato mixture.

Cook in a moderate oven for 10 - 12 minutes. Serve immediately
sprinkled with parsley.

Note: a few black olives may be added.

Filets de sole portugaise are prepared in the same way, but 1 large
sweet pepper, peeled, grilled and cut into julienne is added to the
tomato mix.

Many of the compound butters are very good with sole.

garlic butter
almond butter
beurrre bercy
shallot butter

Maitre d'Hotel butter is just butter that has had parsley and lemon
juice mixed in well together, a bit of mustard is considered commendable
when using this butter with fish.

There are several others that go very well with sole, but are compound
butters and rather elaborate, complex compounds, beurre de montpellier,
beurre marcahnd de vins, beurres printaniers & etc. let me know if you
are interested
--
JL

On Jan 21, 9:48*am, "biig" > wrote:
> I have some nice sole filets defrosting. *I have panko, but am at a loss as
> to what seasonings to add that won't overpower the sole. *Anyone have
> advice...Thanks....Sharon

For us, good sole is rare enough that simplest is best. Season the
filets with salt and pepper, dredge in panko, cook quickly in butter.
Remove filets to warmed plates, add a little more butter to the pan, a
couple of pinches of chopped fresh parsley, a squeeze of fresh lemon
juice, pour over fish and serve. We like a simple pilaf-type rice
with this--a little chopped onion, sweated in butter, rice and a bit
of broken-up vermicelli stirred around in the butter for a couple of
minutes, light chicken stock. Green beans or haricots verts are a
fitting side, with or without slivered almonds. (We like the almonds
better with the beans than with the fish.) -aem

biig wrote:
> I have some nice sole filets defrosting. I have panko, but am at a loss as
> to what seasonings to add that won't overpower the sole. Anyone have
> advice...Thanks....Sharon


The trick is not to use too much. I suggest the smallest amount of
salt, white pepper, and dried dill. Add a few drops of fresh lemon
juice. Add a little more sweet butter.


--Lia

Julia wrote on Mon, 21 Jan 2008 14:06:10 -0500:

JA> biig wrote:
??>> I have some nice sole filets defrosting. I have panko,
??>> but am at a loss as to what seasonings to add that won't
??>> overpower the sole. Anyone have advice...Thanks....Sharon

JA> The trick is not to use too much. I suggest the smallest
JA> amount of salt, white pepper, and dried dill. Add a few
JA> drops of fresh lemon juice. Add a little more sweet
JA> butter.

I last bought really fresh sole on the docks nearly 30 years
ago at a fishing port in Scotland. I have just once or twice
come across it in fish restaurants around here but no frozen or
fresh sole that I have bought has the special "fresh" taste. I
would describe that as slightly like iodine but not identical.

IMHO, fresh sole can be quickly sautéed or breaded and, believe
it not, deep fried but it requires no seasoning but lemon juice
and salt. I suppose Tartare Sauce is also acceptable on the
side. Come to think of it, the deep-fried whole sole, served in
some Thai restaurants, often meets my criterion for freshness
and even the skin is edible.

It is humanly possible to preserve the fresh taste in quite
ordinary fish. I have even noticed it in cafeteria fish filets
once in a long while but it's not common.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

biig wrote:

> I have some nice sole filets defrosting. I have panko, but am at a loss
as
> to what seasonings to add that won't overpower the sole. Anyone have
> advice...Thanks....Sharon


I think "cybercat" once said that she finishes off her fish under the
broiler with a topping of grated sharp cheddar cheese...


--
Best
Greg

"Gregory Morrow" > wrote in message
...
>
> biig wrote:
>
>> I have some nice sole filets defrosting. I have panko, but am at a loss
> as
>> to what seasonings to add that won't overpower the sole. Anyone have
>> advice...Thanks....Sharon
>
>
> I think "cybercat" once said that she finishes off her fish under the
> broiler with a topping of grated sharp cheddar cheese...
>
>
> --
> Best
> Greg


That is disgusting, and an insult to good seafood.