A nice light refreshing entree!
It has been a while since I have featured a salsa on fish. Exotic salsas and fish go together in a nice way. I worked with an executive chef from the caribbean and many of his entrees were garnished with salsa. The fish entrees with fruit salsa on his menu were particularly nice!
Papaya salsa and mango salsa are traditional for fish or chicken in the caribbean. Asian pear is usually only seen at major resorts in the caribbean. Sub tropical resorts in Florida often incorporate asian pear into the local Floribbean style cuisine or they feature asian pear in fusion recipes.
I cooked professionally in Florida during the heyday of the Floribbean cuisine trend. Every Floribbean special du jour entree that I created had a mixture of classic european, Florida cracker and caribbean ingredients, with the cooking techniques of those styles to match. The refreshing nature of asian pear was addition for everything from from caramelized asian pear hollandaise glacage on broiled fish filets to flavoring a green peppercorn demi glace for a shark steak. Asian pear also was nice as a refreshing salsa accompaniment for sauteed fish, just like this filet of sole recipe.
Chateau potatoes require precision knife skills. A chateau potato is basically a whole potato that is tourne cut. It is an elegant potato presentation for refined entrees. The method that I used to fully cook this chateau potato and keep it white colored after roasting is easy to understand. What is difficult to picture is the texture inside of a chateau potato that is roasted white. The inside of this style of chateau potato has the texture of a mashed potato!
The potato is first simmered at a low temperature, so the starch does not become overheated and the molecular structure of the starch stays intact and it remains very moist. After roasting, the outside of the moist chateau potato becomes sealed like a skin and the moisture is trapped inside. It becomes very hard to brown a potato that is cooked with this method, but that is not the goal. The soft mashed potato consistency inside the chateau potato is the goal! A word of caution, is that this style of chateau potato must be handled very gently. My white roasted chateau potato in the pictures above recieved a slight amount of damage from a clumsy moment. It does not take much force to damage this style of potato!
Loroco is a flower bud that grows on vines in southern Mexico and Central America. Loroco is very nutritious and is has a fresh green wheat, green alfalfa and barley kind of flavor, with hops in the mix. Loroco actually has hints of a green grain beer flavor. Beer and tomato juice are nice together, so tomato concasse and loroco prepared like a ragout was a natural tasty choice!
Asian Pear Salsa:
Asian pear salsa must be made quickly, before the pear has a chance to oxidize and rust. This salsa will turn mushy after a few hours, so it is better to make this salsa shortly before it is served.
Place 1 diced peeled and seeded medium size asian pear into a mixing bowl.
Add 2 tablespoons of diced onion.
Add 1 1/2 tablespoons diced green bell pepper.
Add 1 tablespoon diced roasted red bell pepper.
Add 1 teaspoon of finely chopped seeded green jalapeno.
Add 1/2 tablespoon of thin sliced green onion.
Add sea salt and white pepper.
Add 2 pinches of finely chopped cilantro or Italian parsley.
Add 1 teaspoon of lime juice.
Add 1 teaspoon of rice vinegar.
Mix the ingredients together.
Chill the asian pear salsa, till it is served.
Chateau Potato Roasted White:
Turn 1 whole russet potato, so it had 7 equal size sides and it is wide in the middle and so the width tapers to pointed ends. (Refer to the potato in the photographs above!)
Place the potato in a sauce pot.
Cover the potato with plenty of salted water.
Bring the water to a gentle boil over medium heat.
Reduce temperature to low heat.
Gently simmer till the potato almost becomes tender.
Place the potato on a wire roasting screen rack on a roasting pan.
Brush the potato with blended olive oil.
Season with sea salt
Bake in a 350 oven, till the potato is fully cooked, very tender inside and roasted so it is white with no golden brown color.
Keep the potato warm on a stove top.
The tomato concasse loroco should be prepared while the potato is cooking!
Tomato Concasse Loroco:
Loroco can be purchased fresh only in its region of origin, because a certain type of beetle pest is a threat, if fresh loroco is exported. Frozen loroco is available in Latin markets. Frozen loroco is fine for this recipe.
Heat a sauce pot over medium low heat.
Add 1/2 tablespoon of olive oil.
Add 1/2 of a minced garlic clove.
Saute the garlic till it turns a golden color.
Add 1/3 cup of trimmed fresh or frozen loroco flower buds.
Toss and stir the loroco with the garlic flavored olive oil.
Add enough light chicken broth to barely cover the loroco.
Add sea salt and white pepper.
Add 1 pinch of marjoram.
Bring the liquid to a boil over medium high heat.
Reduce the temperature to low heat.
Simmer the loroco and allow the liquid to reduce, till only about 1/2 cup remains.
Peel and seed one plum tomato.
Trim off the tomato core, so only the tomato filets remain.
Dice the tomato filets.
Add the tomato concasse to the the loroco.
Simmer and reduce, till the liquid is nearly evaporated.
Keep the tomato concasse loroco warm on a stovetop.
Filet of Sole Saute:
Choose 2 small whole sole filets that weigh a total of 6 to 8 ounces.
Split the sole filets in half lengthwise along the bone line.
Dredge the sole filets in flour.
Dredge the sole filets in egg wash.
Heat a saute pan over medium heat.
Add 2 tablespoons of blended olive oil.
Add 3 pats of unsalted butter.
Note: Allow the oil and butter to become hot, before adding an egg washed item of any kind!
Knock the excess egg wash off of each piece of sole filet and place the sole filets in the hot butter and oil.
Saute till each sole filet piece turns golden brown on both sides. Only flip the sole filets once!
Add 1 small squeeze of lemon juice.
Add 1/2 cup of dry white wine.
Add sea salt and white pepper.
Simmer and reduce, till the liquid forma small amount of thin sauce.
Filet of Sole Saute with Asian Pear Salsa, Chateau Potato and Tomato Concasse Loroco:
Arrange the 4 sole file halves on a plate.
Spoon the thin wine glace sauce from the saute pan over the fish.
Gently place the white roasted chateau potato on the plate.
Place a small mount of the tomato concasse loroco on the plate.
Spoon a generous amount of the asian pear salsa over the sole filet halves.
Garnish the salsa with a sliced of lime.
Welcome to the world of Floribbean and caribbean fine cuisine! This is a nice light dinner entree that also is nice as a lunch special du jour. The flavors are light and very refreshing! Yum! ... Shawna