I overcooked both the fish and the potatoes in this first attempt at a Thomas Keller recipe and yet the meal was still tasty, especially the semi-mashed potatoes. The latter were boiled in water seasoned with salt, peppercorns, garlic, thyme, and a bay leaf; then, they were drained and rolled in hot browned butter, with parsley and lemon juice mixed in toward the end. (Admittedly, most things will taste well with half a stick of butter.)
- red potatoes, peeled
- 1 tbps salt
- 0.25 tsp peppercorns
- 0.25 tsp thyme (or 2 fresh sprigs)
- 3 garlic cloves, crushed
- 1 bay leaf
- 5 tbps unsalted butter
- 3 tbsp chopped parsley
- juice of 1 small lemon
The original recipe called for one 3-lb sole, which was pan-fried, baked, and served whole. I started instead with 1 lb of tiny fillets and, lacking the "large ovenproof nonstick skillet", I chose to bake them in oil instead, having seasoned them with salt and pepper and covered in flour. If I still don't have a whole fish next time, I will try pan-frying for a change.
- red potatoes, peeled
- 1 tbps salt
- 0.25 tsp peppercorns
- 0.25 tsp thyme (or 2 fresh sprigs)
- 3 garlic cloves, crushed
- 1 bay leaf
- 5 tbps unsalted butter
- 3 tbsp chopped parsley
- juice of 1 small lemon
The original recipe called for one 3-lb sole, which was pan-fried, baked, and served whole. I started instead with 1 lb of tiny fillets and, lacking the "large ovenproof nonstick skillet", I chose to bake them in oil instead, having seasoned them with salt and pepper and covered in flour. If I still don't have a whole fish next time, I will try pan-frying for a change.