2020-08-13 / test@t

Baked Sole with Fennel and Mustard Seeds

The hardest ideas about life sometimes have to be changed under the onslaught of circumstances. So, all our lives we were convinced that the sole is a kind of flounder, a thin, lean, delicate fish. And when thick fillets of white fish 50 cm long appeared on our shelves, on which there were price tags "sea sv / mor." It turned out that this is a Vietnamese catfish, the same sea as we are Hymenoptera. Because it is freshwater. It turned out to be a wonderful fish for baking, but rather fatty. Therefore, we love to cook it with something spicy.

Ingredients

1 kg fillet of sole
freshly ground black pepper
4 salted crackers
1 lemon
50 g black mustard seeds
1 кочанчик фенхеля
20 g butter
34 ml olive oil
coarse sea salt

STEP-BY-STEP COOKING RECIPE

Step 1

Cut off the "bacon" from the sides of the sole fillet - a dense white fat, it is not needed. Cut the fillet into 4 equal pieces. Rub chunks on all sides with pepper, leave for 20 minutes.

Step 2

Break the crackers into small pieces. Remove the zest from the lemon with a fine grater, squeeze the juice.

Step 3

Pour mustard seeds into a preheated dry skillet. Cook over medium heat, shaking until the seeds start jumping and bursting, 1-2 minutes. Pour hot seeds into a mortar, add a couple of pinches of salt and zest, rub a little; add pieces of crackers and grind until smooth.

Step 4

From the fennel, remove the top damaged leaves, cut the rest into slices about 1.5 cm thick. Heat the butter and olive oil in a heavy-bottomed pan over low heat. Add the fennel, fry, gently turning over 1 time, until golden brown, 5-7 minutes each. from each side.

Step 5

Place cooked fennel slices tightly together in an ovenproof dish or on a baking sheet, and season with salt or pepper. Place the pieces of fish on top just as tightly. Sprinkle with a mixture of crackers with mustard and bake in an oven preheated to 180 ° C until golden brown and cooked fish, 10-15 minutes, depending on the thickness of the fillet. Serve with couscous or rice.

Preparation time

20m

Cooking time

45m

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