Thursday, December 9, 2010

Sole Variations

Serves 2

If necessity is the mother of invention, then necessity = available ingredients.  I had pureed pumpkin left over from Thanksgiving (the vote was for Pecan Pie and Apple Tart this year) and Ed was getting sick of Pumpkin Soup.  Hence a variation on Sole Florentine.

Dry:

2/3 pound sole/flounder filet (4-6 pieces, approximately the same size) and rub with:


Nutmeg

Blend:

1 c pumpkin puree
2 T dark maple syrup
2 T dried cranberries
2 T fresh sage, chopped

Divide mixture among the filets, spreading evenly over the top of each filet.

Roll the fillets and place them in a  lightly oiled baking dish.

Sprinkle ground nutmeg on the tops of the rolled filets.

Bake at 425 degrees F for 15 minutes (less time if pumpkin is warm to start) or until fish flakes.

I served this with fall crop Haiku Turnip Sautee dressed with a bit of tarragon vinegar - a good contrast to the sweetness of the pumpkin

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