Sole with Leeks and Tomatoes

Take a look at some leeks.

Take a look at some leeks.

Mike Harper

Sole with Leeks and Tomatoes

3 tablespoons olive oil
2 cups sliced leeks (white and pale green parts)
3 large garlic cloves, chopped
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1 bay leaf
8 oz. vegetable broth
½ cup dry white wine
2 medium, ripe tomatoes

2 tablespoons olive oil
2 6-ounce sole fillets
All purpose flour

½ cup scallion (green tops only, cut lengthwise into a fine shreds)

Serves two

Blanche tomatoes for 30 seconds in boiling water. Remove and shock the tomatoes in an ice bath. Peel skin from tomatoes and chop together in a bowl, preserving juice.

Heat 3 tablespoons oil in a large, heavy skillet over medium heat. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes. Add vegetable broth and wine. Increase heat to bring liquid to a low boil and let bubble about 5 minutes. Add tomatoes with juice. Bring back to a boil, then reduce heat and simmer until liquid is reduced by half, about 10-15 minutes. Season sauce to taste with salt and pepper. This is sufficient sauce for 5-6 servings.

Salt and pepper enough flour to dredge your fillets and then dredge them in the seasoned flour until they’re fully coated. Heat 2 tablespoons of olive oil in a (separate) large skillet over medium-high heat. Add the fillets and sauté until golden and just opaque in center, about 2-3 minutes per side.

Plate the fillets and then spoon sauce over fish. Top the fish with the shredded scallions, piled high.

Roland Tissier Sancerre

Wine Recommendation:
This dish would sing with a French sauvignon blanc. French versions (versus, say, New Zealand) tend to be grassy with notes of fig, citrus and mineral-ly qualities.  In addition, it has a medium weight that will not overpower the fish. Sauvignon Blanc works well with dishes of mild acidity and the tomatoes in this dish help qualify it.
We have a delicious French sauvignon blanc for as little as $10.99 (Les Jamelles) but, for a sublime experience, try the Roland Tissier Sancerre (see above) from the Loire Valley.

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Published in: on May 13, 2009 at 3:34 pm  Leave a Comment  

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