Every so often, our local grocery store gives away something for free; sometimes it’s a protein bar; other times, a can of soup. The most recent giveaway was a kielbasa, which coincided serendipitously with the publication of a recipe for Hasselback Kielbasa on the New York Times “Cooking” website.
The site’s stunning photo of the dish, along with the above confluence of events, pulled me from my typical traditional stance in the kitchen to give this recipe a try. With so few ingredients involved, most of them, including the kielbasa, already on hand, there wasn’t too much at risk.
For the last month, our schedule has been impacted by my husband’s undergoing a 17.5-hour surgery for an hiatal hernia, hence the irregular postings to my blog as well as commenting on others. The surgery has also affected our daily menus with temporary restrictions on what my better half can safely consume.
So far, he’s been home for only a couple of days and, surprisingly, we’ve been able to have enjoyable dinners both nights. On his first night home we had skin-on bone-in chicken thighs over roasted with onions and red bell peppers. Last night, following the surgeon’s suggestion, I prepared a new recipe for a meat loaf from Hazan’s Marcella’s Italian Kitchen: Polpettone di Vitello al Sedano, or Veal Loaf with Celery. (It’s amazing how almost everything sounds better in Italian. Polpettone, by the way, is Italian for “big meatball.”)
After a rather heavy rib dinner on Friday night, we both thought dining “light” was a must for Saturday’s supper. For us, lighter fare typically means fish, and one of the lightest I know how to prepare is sole. So after a day of watching classic films on TCM, I headed off to the fish market, where I found some sparkling white, wild lemon sole.
Although I am trying to expand my limited seafood repertoire, sole for me usually equates with sole oreganata, one of the mainstays of Friday night meals and Lenten suppers from my Italian-American boyhood. Boyhood dining memories also include my father’s taking us to one of the most famous Italian-American restaurants in New York City, Patsy’s. In fact, my dad was the attorney to Patsy Scognamillo, the restaurant’s founder. This is one of the reasons I was gifted not long ago with a copy of Patsy’s Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant written by the founder’s grandson, Sal.
As I thought, the book had, along with many celebrity tales, an appealing recipe for fillet of sole arreganata and I opted to pretty much follow that for cooking the fish. However, out of deference to my Sicilian mother and Neapolitan aunt, I chose to make their breadcrumb topping.
1/2 cup dry breadcrumbs
1 clove garlic, finely minced
2 Tbs Italian parsley, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbs extra virgin olive oil
In a bowl, stir all the dry ingredients and then add the olive oil a tablespoon at a time, stirring with a fork until the breadcrumbs are moistened. You may use a little more or less olive oil depending on the breadcrumbs. The mixture should have just enough oil to clump together lightly when pinched with your fingers and to allow the breadcrumbs to brown and not burn when under the broiler.
1 1/2 pounds lemon sole (2 large fillets)
2 Tbs unsalted butter
1/4 cup fresh lemon juice
1/4 cup dry vermouth or dry white wine
1/2 teaspoon paprika
Bread crumb topping
Lemon wedges for garnish
1. Preheat the oven to 400°F.
2. Place the fish fillets in a baking dish large enough to hold the fish in a single layer and dot with the butter.
3. Combine the lemon juice and wine in a small bowl and spoon over the fish. The juice should be just enough to come up to the sides of the fish but not cover it. Season with the paprika.
4. Bake for about 15 minutes, or until the fish flakes when tested with a fork.
5. Remove the fish and set the oven to broil.
6. Sprinkle the topping on the fillets and broil until lightly browned, about 2 minutes.
Serve with white rice sauced with the juices from the fish and with lemon wedges as garnish. Serves 2 as a main course.
Wine Pairing: Vernaccia di San Gimignano, Sauvignon Blanc