Sole in Dry Vermouth Sauce

Discussion in 'Recipes' started by, Feb 17, 2010.


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    6 medium Sole (approximately 4 ½ oz. each)
    7 oz. Cherry tomatoes
    2 Tbsp. Yellow onion, minced
    2 Tbsp. All-purpose Flour
    1 clove Garlic, peeled
    2 Tbsp. Italian Parsley, chopped
    ¾ cup Fish fumet (reviewer's note & Fish fumet is a light fish stock)
    1/2 cup Dry White Vermouth
    2 medium Zucchini
    2 each Vine-ripened Tomato (quartered and skinned)
    Extra Virgin Olive Oil
    Freshly ground Black Pepper


    Wash the zucchini and cook them whole in boiling, salted water until just tender.&nbsp Remove with a slotted spoon, eliminate the bud and stem ends and transfer to a food processor with a drizzle of olive oil.&nbsp Puree, salt to taste, and keep warm.

    Clean and fillet the sole.&nbsp Using two fillets per skewer, roll them up and thread on to the skewers to maintain their shape.

    Heat a few tablespoons of olive oil in a sauté pan, add the onions and the clove of garlic.&nbsp Follow with half of the parsley and half of the Vermouth.&nbsp Allow the alcohol to evaporate and then add the fish fumet.&nbsp Add the tomatoes, salt and pepper to taste and cook over medium heat for 10 minutes.

    Eliminate the garlic and pass the sauce through a fine sieve.

    Return the sauce to the sauté pan and bring just to a boil.&nbsp Lightly coat the sole on the skewers with the flour and add to the sauce.&nbsp Raise the heat, add the remaining Vermouth and flame to burn off the alcohol.&nbsp Add the remaining chopped parsley.

    Presentation:&nbsp Nap each plate with the warm zucchini sauce, top with the sole and drizzle with the cooking liquid.&nbsp Decorate with basil and tomato “petals†made by drying the tomato skins in a 400F oven for 5 minutes.

    Courtesy "A Taste of The Marche," the consortium Cuochi di Marca, published byBibliotheca Culinaria , 2005, distributed by Artisan Ideas.