12

Steamed Sole and Watercress

Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
You could use cod, halibut, red snapper fillets, or skate wings in place of the sole.
Ingredients

dried shiitake mushroom(s)

15 medium, small, dried, stemmed

water

1½ cup(s)

whiskey

1 fl oz, scotch

canola oil

1 Tbsp

red wine vinegar

1 Tbsp

table salt

¼ tsp

black pepper

tsp, freshly ground

uncooked red potato(es)

12 small, very small, halved

uncooked sole

4 fillet(s), (4 ounce)

fresh watercress

1 bunch(es), stemmed

chives

1 tsp, snipped

Instructions

  1. To make the dressing, combine the mushrooms and water in a small saucepan; bring to a boil and boil until softened, about 6 minutes. Remove the mushrooms. Add the Scotch, oil, and vinegar to the water; bring back to a boil and boil 1 minute longer. Stir in the salt and pepper, cover, and set aside.
  2. Place the potatoes in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam until fork-tender, about 10 minutes. Wrap in foil to keep warm. Place a plate that will fit inside the steamer basket and arrange the fish in a single layer on top. Cover tightly and steam until fish turns white and opaque, about 4 minutes.
  3. To serve, thinly slice the mushrooms. Divide the watercress among 4 plates; top with a fish fillet, then surround with potatoes and scatter with mushrooms. Drizzle with the dressing and garnish with the chives.
Notes
Boiling dried shiitake mushrooms softens them, and it also imparts a wonderful depth of flavor to the dressing.

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