Steamed Sole and Watercress

Total Time
30 min
10 min
20 min
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


1½ cup(s)


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


1 tsp, snipped


  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.


Boiling dried shiitake mushrooms softens them, and it also imparts a wonderful depth of flavor to the dressing.

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