So the fish recipe is adapted from an Ina Garten recipe--- except hers I think lacked A LOT of ingredients. No offense to her, I love her, but it needed cheese and lemon and not shallots (because I don't have shallots) so I adjusted her recipe just like a chiropractor would to someone's back. I was going to make this tomorrow, but hey, risotto didn't sound that appetizing tonight so fish it is. It's so creamy around your mouth delicious. It's one of my favorite ways to cook fish and so nummy yummy.
Let's start with dicing some pecorino romano.
Then let's whoosh and grate it around in the food processor because grating this would be a pain.
It will look like this afterwards. Now set it aside.
Grab an 8 ounce container of creme fraiche and mix it around in a bowl.
Add about 1 tbsp of Dijon mustard.
And capers. I put about 2 tablespoons worth because my husband LOVES capers, but add as much as you want.
Put about 3 tablespoons of the cheese in this mixture.
Zest 1 teaspoon worth of lemon zest. This is a meyer lemon which I find sweeter and tastier than your regular lemon, but any lemon will do.
Add it to the mixture of creme fraiche.
Place about 1 tablespoon of lemon juice in as well.
Chop up 1 sprig of spring onion.
And 2 tablespoons worth of parley. Add it to the mix as well and stir and combine until they're merry and happy. Also, no picture, but add a pinch of salt and pepper to taste.
These are sole fish fillets. We love sole fish, but you can use this with any fish. I bet this would be great with salmon too. This is just what I happen to have. Dry the fish with paper towel then season with salt and pepper.
On top of the fish, add the creme fraiche mixture.
Spread it. Like seriously, don't let a single fillet not be covered. Preheat your oven to 450 F and bake this for 15-20 minutes.
For the side. I chopped up some asparagus. Preheat a skillet and add 2 tbsp of olive oil, when that's all heated up, add all the asparagus for a lovely saute.
Add a pinch of salt
Crack some fresh pepper
Then a dash or two of paprika. Every time I hear the word paprika, it makes me think of paprika from blue's clues. I watch it too much with my child.
Then we'll make French style rice. I usually do my rice the Asian way; rice + rice cooker. But I learned the French cook it like pasta. So boil a pot of water, then when it's boiling, generously salt it, just like you would pasta.
Then add 2 cups of rice. This is jasmine rice. It's all we buy--- in 25 lb sacks.
Cook the rice for about 10-15 minutes or until it's al dente. As long as it had no bite, it's good. I was very nervous doing this but it turned out great. Then drain like you would with pasta then finish it off by rinsing it for a few seconds. I still find this extremely weird.
Because we're making French rice, add some butter. This is 4 tbsp of butter for the 2 cups worth of rice. Stir together until butter is all melted.
Then plate everything all together. Rice on the bottom, fish on top, and asparagus around. Perfect for tomorrow just in case you practice Lent or it's fish Friday at your house (which coincidentally is both for us) .
Sole with creme fraiche
Ingredients
5 fillets of sole, dried with paper towel
8 oz of creme fraiche
1 tbsp mustard
1 tsp zest of lemon
1 tbsp lemon juice
1 spring onion, chopped
2 tbsp minced parsley
3 tbsp pecorino romano, grated
2 tbsp capers
Place fish in a shallow baking dish, salt and pepper to taste. Preheat oven to 450F
In a separate bowl, combine all ingredients. Once combined, add to the fish making sure all the fish is covered. Bake for 15-20 minutes until mixture becomes bubbly.
Sauteed Asparagus
1 bunch of asparagus
2 tbsp olive oil
salt, pepper, paprika to taste
Preheat a large skillet, add olive oil. Once the pan is heated saute the asparagus and add salt, pepper and paprika. Saute the vegetable until fork tender. Remove from heat immediately to prevent it from over cooking.
French style rice
2 cups of white rice
Boil water in a large pot, once boiling salt the water.
Add 2 cups of rice and boil in medium heat for 10-15 minutes until tender or al dente.
Drain the rice in a colander then rinse then add to a large bowl with 4 tbsp of butter. Mix together until butter has fully incorporated with the rice.
