What to do with sole

Discussion in 'Food & Cooking' started by silasm, Dec 23, 2012.

  1. silasm

    silasm

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    I bought a package of what I thought was individually wrapped sole fillets, I guess I should have paid more attention.

    Now I have a pound of frozen solid sole. I can thaw it and use a couple of fillets (I am alone) but I was wondering if anyone could suggest a soup or stew type meal I could do and freeze the leftovers for quick weeknight meals or lunches??
     
  2. cheflayne

    cheflayne

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    Sole is fairly delicate to put into a soup or stew. I would thaw the whole package in the fridge. Then dry the individual filets well. Wrap individually and refreeze. Another possibility would be to cook the filets. Individually wrap and refreeze. Then whenever you make a broth type soup or stew, you could pull a filet, let it thaw and pour hot broth or stew over it and enjoy.
     
  3. coup-de-feu

    coup-de-feu

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    Since you have the whole fish here is something to do with the bits that normally get thrown away:

    Fish fummet from scraps:

    Save the bones, head, fins and skin.  Save vegetable peels and ends form carrots, onion, celery, mushrooms, leeks, shallots, parsley, etc.  Sweat veg till hot and steamy, add the fish parts, bring all to temp and add white wine, water, some lemon juice.  Simmer for about 20 minutes or until it smells good, let cool a bit and pass through a linen.  

    An actual recipe does not matter because any way the fummet is made it will taste good, and the idea is to use up what would normally be trash.   just that the wine should be about 10% of the water, and the water should less than cover all the scraps in the pot.

    A fish fummet has many uses, but easiest is for a soup base, or thicken and garnish it for a sauce.  It will freeze and keep alright, but better so serve it as a sauce or soup with the veg and fish you are preparing as the meal.

    I suggest not refreezing fish flesh if you can avoid it because the quality will deteriorate.  Normally it is not recognized as good to refreeze anything. 
     
  4. cheflayne

    cheflayne

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    In a professional environment or an ideal situation, I stay away from freezing, even more so refreezing; but neither seems applicable to this scenario. Falstaff said it best "The better part of valor is discretion". That's my story and I'm sticking to it.