Recipe: Sole fillet in tomato mushroom medley sauce

By Caren Bayhon Yrastorza

Posted at Oct 21 2010 02:09 PM | Updated as of Oct 22 2010 08:41 PM

MANILA, Philippines - With both small eyes on the right side of the head, their eyes move around the head during development. Their flattened, oval and elongated figures are but vague silhouettes off the creepy ocean bed. The darkness above it protects them from imminent danger--that of being caught by their hungry predators.

No, this is not a description of a wanted aquatic alien. This is about sole fish--its life before being beautifully plated on top of a bed of baby potatoes and asparagus spears.

Sole fish, locally known as dapa, is a member of the flatfish family along with the Indian halibut, tongue sole, turbot, flounder, et cetera. It is considered an esteemed variety of fish not only because of its excellent taste but also due to its good quality of meat--white and flaky with a mild and delicate flavor. It's so good that it has become a staple ingredient in a lot of cuisines all over the world.

The name ‘sole’ originated from the Latin word that resembles a sandal, solea. Originating from the North Pacific, most soles are caught through the help of trawlers, fishing boats that use nets to swipe these sole fishes off the ocean bed where they are usually found. Other methods to catch them include gigging and hook-and-line methods.

 

Sole fillet in tomato mushroom medley sauce

 

The flavorful thin fillets the sole yields work best with a good sauce to further enhance its natural flavor. A favorite among foodies, the fillet of sole fish is traditionally pan-fried in lemon butter sauce. The melt-in-your-mouth effect of the sole and lemon butter sauce just makes for a great gastronomic experience.

Nonetheless, it’s always good to discover new sauces to go with sole such as this tomato-mushroom medley sauce. A fusion of the Pinoy ginisa with the Western’s inclusion of wine in their cookery, this sole fillet dish should find its way to your dining menu soon.

 

 

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Recipe and photo by the author