Having scored some right-out-of-the-ocean fresh local petrale sole at the market, I then wondered what to do with it. It's a very mild-mannered fish, delicate and light, so it needs a little jazzing up but it gets lost if too much other stuff is added.Did some online research for recipes but nothing seemed to appeal until I remembered I had a single chicken apple sausage in the fridge left over from a previous meal and, somehow, that combination rang a bell with me.
I put some fingerling potatoes in to roast while I chopped the sausage and sauteed it in a wide pan with a big squeeze of lemon juice and a generous grinding of fresh pepper, then added a handful of green beans to saute along with the sausage. When the beans were nearly ready, I pushed all that to one side and lightly sauteed the fish in the same pan for just a minute or two per side. Piled onto a warmed plate with those fingerlings on the side and a few bright cherry tomatoes for color, it turned into an unexpected feast of sole plus survivor.
Cooking genius! I would never have thought of pairing sausage with fish and I love sole so I must try this some time.
ReplyDeleteSame here... wouldn't have thought to pair the sausage and the fish... but it sure looks fine sitting on the plate.
ReplyDeleteNice work!
Nancy, I have to say that I don't think I'd have thought of it, either, if I didn't have that leftover sausage in the fridge, but it was inspired!
ReplyDeleteLiteluvr, thanks - it was mighty fine!