Sole with Potatoes
Main Dishes • Syrian
Description
Sole with potatoes
Ingredients
- Ground coriander 1 stalk
- Sole 1 piece
- New Potatoes 5 oz
- Tomatoes 1 piece
- Wheat Flour 0 oz
- Garlic 4 cloves
- Butter 5 oz
- Pickled garlic 0 oz
- Olive Oil 3 spoons
- Thyme 2 stalks
- Bay leaf 1 piece
- Lemon ½ pieces
- Salt to taste
- Ground Black Pepper to taste
- Leek 1 bunch
Step-by-Step Guide
Step 1
Boil the potatoes with their skins on, adding two unpeeled cloves of garlic, thyme, and a bay leaf. Then cool them, peel the skins off, and warm them in 100 grams of butter in a saucepan with the addition of two peeled garlic cloves.
Step 2
Blanch a medium-sized tomato and peel off the skin. Remove the seeds and chop it as finely as possible. Mix with the minced ginger, scallions, and cilantro. Season with salt and pepper, add half a tablespoon of olive oil, and stir well.
Step 3
Cut off the fish's head, remove the entrails, and skin it. Pat dry with a paper towel. Season with salt and pepper on both sides. Dredge well in flour, then gently shake off the excess. Fry until golden on one side in 2.5 tablespoons of olive oil, basting the other side with the oil. Flip the fish, add 50 grams of butter, and continue frying, basting continuously.
Step 4
You can serve it directly in the skillet: add the potatoes, tomatoes with ginger, and lemon to the fish, and drizzle it with the buttery sauce in which the potatoes were warming.
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