CARNIVAL OF RECIPIES #50
A Garden Terrace luncheon with Chilled Rosemary salad, topped with warm sole Fillet.
3 sole, about 10-1/2 oz (300g) each, filleted
4 cloves garlic
1 tablespoon fresh Rosemary leaves
1-1/2 teaspoons (12g) salt *substitute-ok
1 tablespoon cold water
1 tablespoon Dijon mustard
6- 1/2 tablespoons (10 cl) olive oil
Juice of 2 lemons
Mixed salad greens; lettuce; escarole, basil leaves, watercress (as I used in this salad), small sprigs of fresh Rosemary, etc.
1 large fresh, sun-ripened tomato (firm)
For the vinaigrette:
2 tablespoons peanut oil
2 teaspoons sherry vinegar
1/2 teaspoon Dijon mustard
Salt and pepper *
Pound the garlic and the 1 tablespoon-rosemary in a mortar until finely crushed; add the salt *, water, lemon juice, and mustard. Pour in the olive oil little by little, whisking as when making mayonnaise.
Season the salad with a vinaigrette dressing made with peanut oil, sherry vinegar, mustard, salt and pepper. Toss the salad and place some on each of the salad plates. Garnish with small wedges of tomato (peeled and seeded.)
Steam, the fillets for about 3 to 4 minutes (they should be eaten al dente.) Place on the salad plates straight from the steamer.
Spoon over some of the Rosemary sauce, season with freshly ground pepper,
(serve while the fish is still warm.)
You may substitute the tomatoes with cooked beets (sliced in strips) Depending on table decor, etc.
(Oh, and don't forget little sprigs of fresh rosemary, on top of sole) (^_^)
Tip: 1. Place desert plates in freezer to chill, one hour before.
Tip: 2. Vegetarians may choose to substitute sole filets for Endive, etc.