30 March 2010
Make It: Spicy Pan-Fried Sole with Crispy Kale
I scored some wild-caught sole for a decent price at Whole Foods this weekend. I knew I had to cook it up while it was still fresh, so it was fish for dinner tonight.
I already knew I wanted to pan-fry it, but I didn’t know what to do for a g-free breading. Hello, almond meal. No, it doesn’t work as well, but it definitely works well enough.
I set up my assembly line. First, the sole fillets got dipped in a combo of almond meal, crushed red pepper, thyme, black truffle salt, and pepper. Then, they got a little egg bath. One more time back in the almond meal mixture and they were good to go.
I sauteed the fillets in a mixture of butter and coconut oil. They only need about 3 minutes on each side.
Meanwhile, I sauteed some kale with salt, pepper, and butter (I use Kerry Gold). I sauteed the kale for a good 10-15 minutes, so it got almost kale chip-crispy. Mmmm. So delicious. Kale is one of my favorite vegetables for real.
The result wasn’t pretty, but it was really, really tasty. The almond meal mixture was on point (if I do say so myself!). Very flavorful.
After that, I made the most epic frittata. More about that on Thursday. But here’s a sneak peek:
EPIC.
Question: Would you guys be interested in cooking demos? And yes, I did try to enable questions, but Tumblr hates me.
