Steamed Sole and Watercress
- Total Time
You could use cod, halibut, red snapper fillets, or skate wings in place of the sole.
dried shiitake mushroom(s)15 medium, small, dried, stemmed
water1 ½ cup(s)
whiskey1 fl oz, scotch
canola oil1 Tbsp
red wine vinegar1 Tbsp
table salt¼ tsp
black pepper⅛ tsp, freshly ground
uncooked red potato(es)12 small, very small, halved
uncooked sole4 fillet(s), (4 ounce)
fresh watercress1 bunch(es), stemmed
chives1 tsp, snipped
- 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.
- 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.
- 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.