Fillets of sole are ideal for rolling up, then baking, as in this recipe. The accompanying wine sauce is made with scallions, parsley, and tarragon. You can substitute either fresh flounder or frozen flounder. Chinese water chestnuts are not nuts at all but tubers of an aquatic plant. They come in cans in the Oriental foods section of most supermarkets. Because they retain their crispness after cooking, they are particularly good sauteed with fresh snow peas.
Assemble these utensils:
Food processor or blender
Large heavy-gauge
skillet
2 medium-size saucepans, one with cover
13 x 9-inch baking dish
8 x 8-inch baking pan
2 medium-size bowls
Small bowl
Colander
Measuring cups and spoons
Paring knife
Chef's knife
Wooden spatula Rubber spatula
Ricer or potato masher
Coarse sieve
Vegetable peeler
START-TO-FINISH STEPS
1. Prepare scallions and tarragon for sole recipe and parsley for sole and potatoes recipes. Chop pimiento for potatoes recipe.
2. Follow sole recipe steps 1 through 6.
0. Follow potato recipe step 1.
3. While potatoes are coming to a boil, follow sole recipe steps 7 and 8. Then follow potatoes recipe step 2.
4. While sole and potatoes are cooking, follow snow peas recipe steps 1 and 2.
5. Five minutes before sole and potatoes are done, follow snow peas recipe step 3.
6. Follow potatoes recipe step 3, sole recipe step 9, and serve with snow peas.
Assemble these supplies:
4 skinless fillets of sole, flounder, or scrod (each about 8 ounces)
1 lemon
1 egg
4 tablespoons unsalted butter
1 tablespoon chopped scallion
1 tablespoon chopped fresh parsley
11/2 teaspoons chopped fresh tarragon, or Y2 teaspoon dried 1 cup heavy cream
1 cup dry white wine (preferably same as dinner wine) Salt
Freshly ground pepper
1 slice day-old white bread
Steps in preparation:
1. Wipe fillets with damp paper towels.
2.In 13 x 9-inch baking dish, arrange fillets in single layer. Squeeze lemon juice over them and let stand.
3.Separate egg, dropping yolk into food processor or blender. Reserve white for another use. Combine butter with egg yolk and process until smooth. Add scallion, parsley, and tarragon, and blend well. With rubber spatula, scrape mixture into small bowl and set aside.
1. In medium-size saucepan, reduce cream by half over medium-high heat, about 10 to 15 minutes. Add wine and boil 1 minute. Season with salt and pepper to taste. Set aside.
2. Cut crust off bread and rub bread through coarse sieve onto piece of aluminum foil or wax paper.
3. Preheat oven to 450 degrees.
4. Fold each fillet in three, as if you were folding a letter, and place flat side down in 8 x 8-inch baking pan. Spread herb butter evenly over fillets and sprinkle with bread crumbs. Pour cream-wine mixture carefully into dish without touching top of fish, being careful not to disturb bread crumbs.
5. Bake until bread crumbs are golden-brown and fish is firm, 15 to 20 minutes.
6. Remove fish from oven. Using spatula, transfer fillets to dinner plates.
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