Tabascofied dover sole fillets with poblano pepper cream sauce recipe
Tabascofied Dover Sole Fillets with Poblano Pepper Cream Sauce
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Spicy, smoky, creamy, salty: Amazing that a thin little fish can deliver such big flavor.
Ready in: 40 mins
- 1 poblano pepper
- 1 pound sole fillets (about six)
- 1 tablespoon Tabasco(R) (or other hot) sauce
- 1 teaspoon salt
- 1 cup flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup water
- 3/4 cup cream
Prep: 30 mins | Cook: 10 mins
1. Cut the pepper in half, press each half as flat as possible, and broil it skin-side up until the skin is brown and bubbly (about 7 minutes). Peel the skin and mince the remaining pepper meat. (Note: the skin will be hot, so if you can do this ahead of time, that’s best.)
2. Beat the eggs in a bowl and add the Tabasco(R) and salt. Stir. You’ve made an egg wash! Put the sole fillets in the bowl and rustle them around a bit so they get completely covered.
3. Put the flour on a plate. Put another clean plate next to that plate. Dredge the fillets through the flour, to cover. Shake off excess flour and put them on the clean plate.
4. Put the butter and olive oil in a skillet (preferably non-stick) large enough to hold all the fillets (if you don’t have a large enough pan, cook the fillets in batches). Turn the heat to medium-high.
5. When the butter is melted, put in the fillets. Cook until they brown a bit on the bottom, no more than three minutes. Flip them and cook until the same thing happens on the other side.
6. Take them out and put them back on the clean plate. Cover with foil to keep warm while you make the sauce.
7. Return to the pan. Put the water in and se out the fishy bits stuck to the pan. Once the water has evaporated, pour in the cream, and put in the minced pepper bits. Add salt to taste. Stir this all until the cream starts to thicken a little. (Don’t stop stirring or it will burn.)
8. Pour the sauce over the fillets. YUM.
Reference: Tabascofied dover sole fillets with poblano pepper cream sauce recipe
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