Pan-Fried Dover Sole with Lemon, Capers, Relish & Peppadews

I was gonna make a sole dish with lemon and capers but I thought why stop there? And kept going adding sweet relish and bright peppadews (My current obsession. I’m adding them to about everything, especially Greek salads.) The best part of this dish, besides its unexpected flavors is how quick it’s on the table. Get a small pot of boiling water started for some string beans and you’re all set. And although this recipe is for two, it can easily be doubled or tripled. If you have any leftovers, they can easily be enjoyed on a hard roll with a little mayo and potato chips on the side. Enjoy and happy weekend!

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  • 2 dover sole fillets
  • 1 teaspoon capers
  • 1 teaspoon sweet relish
  • 1 peppadew, sliced
  • zest of half a lemon
  • juice of half a lemon
  • a little parsley, chopped
  • flour for dusting
  • Old Bay seasoning
  • 1 1/2 tablespoons unsalted butter

Combine the capers, relish, peppadew, lemon zest and parsley and set aside. Pat dry the fillets and dust with flour and season with Old Bay. On medium-low heat, melt the butter and pan-fry the fillets, flipping after about three-four minutes. Once done, remove from the pan, increase the heat and stir in the caper mixture along with the butter and lemon juice. Stir until warmed through. Serve alongside the fish. Serves 2.

DSC05438Oh sweet peppadew…

The Great Gravlax Experiment II: Fennel & Lemon

I admit, I’m obsessed and wanted to give it another whirl. I had some fennel tops in the fridge, thinking I would use them either in a soup or stew and then I thought why not use it to make gravlax? And it came out pretty good. I think juicing a lemon onto the fish, was a little bit of a mistake, even though, it did come out good. It added the slightest hint of bitterness. The slightest hint of bitterness. But it was still good…Really good, and the obsession continues…Enjoy!
DSC05160The ingredients:

  • 1 salmon portion, a pound, closest to the head
  • 1 cup kosher salt
  • 1/4 cup cane sugar
  • fennel tops
  • 1/4 cup cucumber vodka
  • 1 lemon, sliced
  • freshly ground course black pepper

Combine the salt and the sugar. And slice up those fennel tops into thin slices along with that lemon.

DSC05134In a non-reactive container, layer the fennel slices, half of the salt mixture, ground pepper and half of the lemon slices. Top with the salmon, skin side down. Begin layering again, topping with the salt mixture, the lemon slices, fennel slices and the black pepper. Pour the vodka over the fish and around it. Wrap with plastic wrap a few times and apply a weight to it. Using a smaller dish with a weight in it is good or even a brown bag with the weights on that, is good too. Place in the fridge and wait 24 hours. After 24 hours, onto a dish, place what is on top of the fish and flip the fish over and cover with what was removed. (This is the part that I juiced in a lemon…not the best idea. Ignore that I even mentioned it. lol) Replace the plastic and weights and back into the fridge it goes for another 24 hours. It was about six on Saturday night and I flipped it again and had it the next morning…with flax crispbread, capers and mustard. Oh what a nice Sunday morning…

Start on a Thursday night to enjoy on Sunday morning…

Parsley ala Gremolata

My obsession with gremolata began last week. I don’t know what got into me but I thought our turkey for Thanksgiving would be incomplete without gremolata? Usually it’s a nice condiment for summer fare but it made our turkey all the better-the garlic, the slightest burst of lemon and freshness of the parsley…So we had turkey, stuffing, sweet potatoes, cranberry sauce, chestnuts, my fennel salad and bright green gremolata…and it all went really well together. And I have been obsessed with it ever since. This is my third batch within a week. It’s great on eggs, tossed into rice, used as a topping for fish, roast chicken, turkey…or an upcoming holiday roast. Enjoy!

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  • 1 bunch parsley, washed, leaves only, finely chopped (reserve those stems for when making broth)
  • 2 large cloves of garlic, chopped and smashed
  • zest of 1 lemon
  • 1/2 cup olive oil
  • salt
  • Maldon’s salt, *optional

In a bowl, add in the parsley, garlic, zest, olive oil and salt. Give it a good stir and taste, adjusting as needed. I try not to over salt because I like to finish it off with a good crunchy salt like Maldon’s.

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Chopped Lettuce, Radish & Corn Salad with Preserved Meyer Lemon Dressing

I am still obsessed with the jar of preserved meyer lemon in olive oil that my cousin sent me in my birthday package. I can’t get enough of it. I want to put it on everything. I’ve been tempted to put it on ice cream and the closest I got was the Greek yogurt recipe that I posted the other day. It’s just addicting and makes a salad that much better, especially when that salad is topped with pork cracklins! Enjoy!

Chopped Salad

  • 1 head romaine lettuce, about 4 cups chopped
  • 1 corn on the cob, about 1 cup kernels
  • 2 radishes, diced
  • 1 heaping tablespoon preserved meyer lemon in olive oil
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • fresh ground black pepper
  • 1/2 cup pork cracklings also know as chiccarons or country cracklins, found in the refrigerated section, roughly chopped to the size of the corn kernels

Combine the preserved meyer lemon, olive oil, vinegar and black pepper. Stir well until combined. In a large bowl, toss the lettuce, corn, radishes and the dressing together. Divide among 2 plates and top with the pork crackling crumbs. Serves 2.

Greek Yogurt with Meyer Lemon & Olive Oil

I’m almost embarrassed to share this recipe with everyone as it’s so simple but it’s just so good that I have to. It’s creamy, rich and lemony. This may be dramatic but I don’t quite know what I did before this little jar of preserved meyer lemon in olive oil landed in my fridge. It’s a perfect addition to practically everything from salad dressings to pasta dishes. This is great as a satisfying, savory snack or as a dip for veggies. Enjoy!

  • 1 7oz. container of Greek yogurt
  • 1 tablespoon of meyer lemon in olive oil
  • 1 teaspoon finely chopped pitted oil cured olives
  • fresh lemon thyme for garnish

Combine the yogurt, lemon and olives. Garnish with the lemon thyme leaves. Serves 1.

Saffron Lemonade

The first real warm spring day, where the birds are singing, pointy green tips are coming up and a lemonade would be just perfect; not quite over ice yet but a nice room temperature lemonade. It’s tart but not too tart and has that special touch of saffron flavor and just perfect to drink while you enjoy the crocuses finally blooming…It’s been a long winter, pull up a lawn chair and enjoy!

  • 4 cups water
  • 2 jasmine green tea bags
  • 1 teaspoon xylitol
  • pinch of saffron threads
  • tiny pinch of pink Himalayan sea salt
  • squeeze of half a lemon

Brew your tea for the recommended time and remove the tea bags. Next stir in the xylitol, sea salt and the saffron and stir well. (You can substitute any kind of sugar that you like, in place of the xylitol. I like to use it because it’s guilt free.) Allow to cool naturally and squeeze in the juice of the lemon. Serve at room temperature or over ice, if you like. Garnish with lemon slices. Makes 4 cups.

Rigatoni & Asparagus with Lemon Ricotta Cream

Over easy eggs can finish a meal like nothing else. And this creamy and lemony pasta dish is complete once it’s topped with a silky smooth, over easy egg. Once the yolk breaks over the dish and falls into the tiny crevices of the rigatoni, there is nothing more you need! The best part of this dish, it’s so quick to put together! This is great in a pinch for dinner but I think it would be nice served for brunch also. This serves 3-4 people.

  • 1/2 pound rigatoni, cooked al dente
  • 1/2 pound asparagus, trimmed to the length of the rigatoni and blanched
  • 1 cup ricotta cheese
  • zest of 1 lemon
  • juice of 1/2 a lemon
  • 4 tablespoons heavy cream
  • freshly grated nutmeg, just a touch
  • fresh ground pepper
  • sea salt
  • 3-4 eggs
  • 3-4 pats unsalted butter

When I cooked my rigatoni, about half way through I threw in the asparagus but if you are unsure of times, you can cook it separately. (Anything to avoid more dishes, lol) Combine the ricotta cheese, heavy cream, lemon zest, juice, nutmeg, salt and fresh ground pepper until well combined. Into the lemon ricotta cream, pour in the rigatoni and toss  gently until each piece of rigatoni is coated. Top each serving with an over easy egg cooked in butter and pass around the freshly ground pepper. Enjoy!