Fillet of sole without it being mushy

[n2mark]

How do you fix you fillet of sole without it being mushy?

[Stinky The Clown]

1. Sole is by nature a very tender fish

But the fresher the fish the less tender it is. That said, it will always be pretty tender.

Try this:

In a paper or plastic bag, put some flour, maybe a 1/4 to 1/2 cup, with a pinch of salt and pepper. You can be a bit generous with the salt and pepper as little of this will ultimately get onto the fish. Pat the fish with a paper towel to get it on the dry side, with just some nice surface moisture .... don't let it stay too wet. Add the the fish to the bag of flour and shake (think "Shake 'N' Bake chicken).

In a saute pan, add butter or better yet 1/2 butter and 1/2 olive oil. Allow this to get hot and for the butter to **just* start to go brown. Lower the heat to medium. Add the fish, skin side up (the sole is probably skinless, but you still want to start with the side that had the skin on it facing up), and shake the pan to keep it from sticking.

Allow the fish to brown on the first side. Shake the pan occasionally to keep it from sticking. If it sticks, use a *very* thin spatula to *gently* break it loose.

Using as large a spatula as you have, turn the fish. It may be helpful to use two spatulas. Use one to lift the fish. While on the first spatula, place the second over the fish, covering as much of it as the spatula will cover and turn turn the fish while between the two spatulas. Place it back in the pan and allow the second side to brown. Remove form the pan and serve. Since you now have the bone side up, there's no need to turn it to serve it; the most attractive side is already up.

You can simply pour the butter over the fish and serve on a prewarmed plate (the fish will very quickly get cold) or you can use that butter as the basis for a very quick sauce.

Some sauce ideas ..... keep the fish warm in an oven set very low (well under 200 degrees if that's possible).

Add some chopped garlic and saute until it just starts to turn golden. Deglaze the pan with white wine. For even more fun, use dry vermouth - you won't believe the taste! Add some chopped flat leaf parsley and some chopped fresh basil, allow it to just start to cook then take the pan off the heat. Pour this over the fish and serve.

Using this same method, add some capers and raisins (white are better than dark) right after you add the wine. Allow this to cook just enough for the raisins to start to plump. Add the herbs, cook a bit more, and then serve over the fish.

You could also use pine nuts or almonds. If using them, add them before you add the wine, allow them to brown a bit then add the wine and any herbs you wish.

This same method will work with any nice, skinless filets of miler fish. Bream, snapper, etc., but don't use an oily fish; it isn't nearly as good as the flavor is too strong for this mild sauce.

Mange!

[amerikat]

2. Sole gets mushy if it has been previously frozen.

That has been my experience. Fresh is best. I live near the coast and can get it fresh sometimes. It's relatively firm if it's fresh. I broil it with salt, pepper, clarified butter, and garnish with some pan roasted almond slivers. Finish with fresh lemon and paprica. it is excellent.

Most whitefish is mild tasting. Try Cod, it seems to maintain its texture and firmness after freezing and works well with most recipes that call for Sole.

And last but not least, if you have a favorite restaurant where you like the Sole......ask to talk to the chef about his dish and mention your mushy sole problem. They are usually flattered that anyone cares enough to praise their food creation and are often willing to share tips and trick with a happy customer.