Vodka-Pepper Stuffed Sole
Notes: Mickey Strang of McKinleyville, California, contributes this recipe. All sole are members of the flounder family. You'll find the largest variety at a fish market. Choices may include petrale, English, sand, and Rex sole, starry flounder, and sand dabs (usually whole). Boned sole fillets vary considerably in size - from 2 to 8 ounces, depending upon the variety. Some fillets are skinned, others aren't, as the skin is very thin and tender. To make this dish, choose thin fillets; thicker pieces will take a bit longer to cook.
How to Make It
Step 1
1
In a bowl, combine bread crumbs, 1/2 teaspoon pepper, lemon peel, vodka, lemon juice, green onion, and 2 tablespoons parsley.
Step 2
2
Rinse sole and lay pieces flat (if unskinned, skin up) Cover fillets equally with bread mixture and roll to enclose. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil.
Step 3
3
Bake in a 425° regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.
Step 4
4
Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, frequently stir butter and shallots until golden, about 3 minutes. Add wine and vodka. When simmering, ignite (not beneath an exhaust fan or flammable items) and shake pan until flame dies.
Step 5
5
Pour wine sauce over fish and season to taste with salt and pepper. Garnish with chopped parsley.
Ingredients
1 1/2 cups coarse, fresh sourdough bread crumbs
About 1/2 teaspoon fresh-ground pepper
1 teaspoon grated lemon peel
2 tablespoons vodka
2 tablespoons lemon juice
2 tablespoons chopped green onion
About 2 tablespoons chopped parsley
1 1/2 pounds boned sole fillets (4 to 12, about 1/4 in. thick and 2 to 3 in. wide--cut wide pieces in half lengthwise; see notes above)
2 tablespoons butter or margarine
2 tablespoons minced shallots
1/2 cup dry white wine
1/4 cup vodka
Salt
Directions
Step 1
1
In a bowl, combine bread crumbs, 1/2 teaspoon pepper, lemon peel, vodka, lemon juice, green onion, and 2 tablespoons parsley.
Step 2
2
Rinse sole and lay pieces flat (if unskinned, skin up) Cover fillets equally with bread mixture and roll to enclose. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil.
Step 3
3
Bake in a 425° regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.
Step 4
4
Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, frequently stir butter and shallots until golden, about 3 minutes. Add wine and vodka. When simmering, ignite (not beneath an exhaust fan or flammable items) and shake pan until flame dies.
Step 5
5
Pour wine sauce over fish and season to taste with salt and pepper. Garnish with chopped parsley.
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