Lemon-Steamed Sole with Pea Puree
from America's Test Kitchen Complete Cooking for Two Cookbook
Serves 2
Ingredients:
1-2 lemons, cut into eight 1/4" slices
1 teaspoon extra-virgin olive oil
1 small shallot, minced
1 garlic clove, minced
1/3 cup chicken broth
2 tablespoons dry white wine
1/2 cup frozen peas
1/2 teaspoon lemon juice
salt and pepper
4 (3-ounce) boneless, skinless sole or flounder fillets, 1/8"-1/4" thick
1 tablespoon chopped fresh basil
Directions:
Fit a dutch oven with a steamer basket and add water to pot until it just touches bottom of basket. Line the basket with 4 lemon slices, cover, and bring to a boil.
Meanwhile, to make the pea puree, heat oil in a small saucepan over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Add the garlic and cook another 30 seconds. Stir in the broth and wine and bring to a simmer. Stir in the peas and cook until tender, about 2 minutes. Transfer to a blender or food processor and blend until completely smooth. Return sauce to the pan, stir in the lemon juice, and season with salt and pepper. Cover to keep warm.
Pat sole dry and season with salt and pepper. Arrange skinned side up with tail pointing away. Starting with the wider end, tightly roll fillets. Place the bundles on top of the lemon slices in the steamer basket and top with the remaining lemon slices. Reduce heat to a simmer, then cover and steam until fish flakes easily, about 4-6 minutes. (If you had slightly larger 6 oz fillets, steam for 6-10 minutes.) Gently transfer fish to a plate, remove top lemon, sauce with pea puree, and sprinkle with basil.
*****
Basil Pesto Risotto Adapted from America's Test Kitchen Complete Cooking for Two Cookbook
Serves 2 (very large portions--we had leftovers)
Ingredients:
2&1/2 cups water
2 cups chicken broth
1 tablespoon unsalted butter
1 small onion, chopped fine
salt and pepper
1 garlic clove, minced
3/4 cup Arborio Rice
1/2 cup dry white wine
1/4 cup frozen peas (optional)
1/4 cup Parmesan cheese
1/4 cup basil pesto
Directions:
Bring water and broth to a simmer in a medium saucepan over medium heat. Remove and keep warm.
Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add onion and 1/4 teaspoon salt, and cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds. Add rice and cook, stirring constantly, until grains are translucent around the edges, about 1 minute. Add wine and cook, stirring often, until fully absorbed, about 5 minutes. Stir in 2 cups of the warm water-broth mixture.
Reduce heat to medium-low, cover, and simmer until almost all liquid is absorbed, about 12 minutes. Once that is absorbed, stir in another 1/2 cup of the water-broth and cook, stirring frequently, until it's absorbed again. Stir in the peas. Repeat steps with the remaining water-broth until it's all incorporated and absorbed. Off the heat, stir in the pesto and Parmesan cheese. Season with salt and pepper to taste and serve.
Easy Basil Pesto: (makes ~1/2 cup)
In a food processor, combine 1/4 cup pine nuts, 3 garlic cloves, 1/2 teaspoon salt, 2 cups packed fresh basil leaves, 2 tablespoons fresh parsley leaves, 7 tablespoons extra-virgin olive oil, and 1/4 cup Parmesan cheese. Process until smooth.
