Lenguada (Sole) á la Gabriela
We’re all aware that Julie & Julia has resulted in the sale of a gazillion and one copies of Mastering the Art of French Cooking …. but has anyone kept track of the sale of fresh sole or whole ducks?
I’d never thought to toss Sole into my grocery basket until I saw Mrs. Child’s reaction to that now infamous first bite. Her eyes rolled back and she giggled and moaned all at once. It was then that I was sol(e)d. Suffice to say the flat little fish was at the top of my grocery list the very next day – I bought four filets for $4.99, apologized to the environment, and dashed home to make dinner.
I swapped flour for cornmeal, parsley for cilantro, and butter for olive oil to make a Mexican inspired Sole à la Meunière.
Sole in English, Lenguada en español. Whatever you call it, it was delicious and was perfect with the leftover Ensalada Guanajuato!
Lenguada á la Gabriela
4 Sole Filets (approx. 1 lb.)
1 c. cornmeal (finely crushed corn chips work fine too, just omit salt)
1/4 tsp. dry cilantro
1 Tbs. milk
5 medium tomatillos
1/2 white onion
Make the tomatillo salsa. Remove the paper-like shell from the tomatillos, rinse. Stab each tomatillo with a fork and place n a very hot griddle, cook until skin has become blistered and the flesh seems transparent. Remove from heat and cool. Place the cooled tomatillos in food processor, blender or molcajete and blend with jalapeños, onion and lime juice. Set aside.
Prepare the fillets. Rinse each fillet in cold water and pat dry. Fill one small plate with milk and 1/4 tsp. salt and another larger plate with cornmeal, salt and cilantro. Dip both sides of each filet first in milk and then in cornmeal. Shake off any excess cornmeal, set aside to rest.
Meanwhile, heat a shallow non-stick or nice aluminum bottom pan with enough olive oil to coat the entire pan. Once the pan is very hot lower to medium heat and cook filets two at time for 2-3 minute on each side (4 -5 for very thick filets.)
Plate and top with tomatillo salsa.