Ginger Lime Poached Sole Recipes

Steps:

• Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
• Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
• While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
• When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.

Steps:

• Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl. Add the scallion whites to the sauce.
• Mix the scallion greens with the ginger in another small bowl.
• Lay the sole fillets on the work surface, skin-side up (look for the side with the herring bone pattern). Cut the fillets lengthwise along the natural seam that runs down the center of each piece. Lightly season the skin-side of the fish with salt and pepper. Then scatter the scallions and ginger on top. Starting from the narrow tail end, roll up each piece of fish into a tight spiral with the scallion on the inside. Secure with a toothpick if desired.
• Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Lay the Napa leaves in a bamboo or collapsible steamer. Stand the fish rolls on the Napa, and scatter the shiitake mushrooms and sliced carrot around. Set the steamer over the water, cover, and cook the fish until it is barely cooked through, about 6 minutes. Turn off the heat and leave the fish covered to finish cooking in the residual heat of the steamer, about 5 minutes more.
• Divide the Napa, sole, shiitakes, and carrots among 4 plates and drizzle with the sauce. Serve.

Steps:

• Halve 1 lime and squeeze the juice into a large straight sided skillet or pot with a lid. Add 6 cups water, the squeezed lime halves, ginger, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavor; reduce heat to lowest setting, carefully slide salmon into the water, cover, and poach until fish is just cooked through, 5 to 7 minutes. Remove the fish with a slotted spoon and cool completely before transferring to an airtight container. Add about 1/2 cup poaching liquid to the container to keep the fish moist and chill in the refrigerator until ready to serve.
• Meanwhile, zest the remaining lime and add about 1/2 teaspoon zest to the bowl of a food processor; add the juice from half the lime to the bowl (should be about 1 teaspoon juice). Add the basil leaves, a pinch of salt and a few grinds black pepper and pulse until it begins to turn into a paste. Add the creme fraiche and puree until very smooth. Transfer to a serving bowl and refrigerate until ready to serve.
• To serve, plate the cold salmon with a drizzle of lime basil cream over the top.

Steps:

• Boil 1 inch of water in a large skillet.
• Place salmon in the pan; cover and poach gently until just cooked through.
• Meanwhile, boil the wine, lime juice and ginger in a small pot until it is reduced to about 1-2 TBS.
• Turn heat very low over the wine/lime/ginger and whisking constantly, slowly add the cold butter, 1 TBS at a time.
• Pour sauce over the salmon and serve.