Alright, let’s talk about cookin’ up some stuffed sole, you know, that flat fish. I ain’t no fancy chef, but I can make a good meal, that’s for sure. My way ain’t pretty, but it fills the belly, and that’s what matters, right?
First off, you gotta get yourself some sole. Don’t matter if it’s fresh or frozen, just make sure it ain’t gone bad. You can smell it, you know? If it smells fishy, like real fishy, toss it. Good fish smells like the sea, kinda salty. Cleanin’ the fish is important, you gotta take out the guts and whatnot. Just use a knife, ain’t nothin’ to it. Rinse it good, inside and out.
Now, for the stuffin’, that’s where the flavor comes in. I like to keep it simple. Some folks use all sorts of fancy things, but I say, why bother? Breadcrumbs, that’s a must. You can use stale bread, just tear it up. Then, some onions, chopped up small. Don’t want no big chunks in there. And garlic, gotta have garlic. Chop that up too. A little bit of celery, if you got it, adds a nice crunch. And herbs, oh yeah, herbs make it smell good. Parsley, thyme, whatever you got growin’ in the garden, or even that dried stuff from the store is fine.
- Breadcrumbs (stale bread is best)
- Chopped onions
- Minced garlic
- Diced celery (if you got it)
- Herbs (parsley, thyme, whatever you like)
Okay, so you got your stuffin’ ingredients all chopped up. Now, you gotta mix ’em together. Get a big bowl, dump everything in there. Add a little salt and pepper, don’t be shy with it. A little bit of butter, melted, helps it all stick together. You can add a splash of white wine too, if you’re feelin’ fancy, but water works just fine. Mix it all up real good, get your hands in there, that’s the best way. You want it kinda moist, not too dry, not too wet. Like, you know, just right.
Now, for the stuffin’ the fish part. Lay out your sole, skin side down. Take a big spoonful of the stuffin’ and put it right in the middle of the fish. Don’t overstuff it, or it’ll spill out. Then, fold the fish over, kinda like you’re makin’ a little package. You can use toothpicks to hold it together, if you want. Or just lay it seam-side down in the pan. That keeps it closed good.
Get a pan, put some butter in it, or some oil, whatever you got. Heat it up over medium heat. Don’t want it too hot, or the fish will burn. Put the stuffed sole in the pan, seam-side down first. Let it cook for a few minutes, until it’s golden brown. Then, flip it over carefully and cook the other side. You want the fish to be cooked through, but not dried out. It should be flaky and moist.
How long you cook it depends on how thick the fish is. You can poke it with a fork, if it flakes easy, it’s done. Or you can use a thermometer, if you’re one of them fancy cooks. I just eyeball it, you know? Years of cookin’, you get a feel for it.
Now, for servin’ it up. You can put it on a plate with some rice, or some potatoes, or just some veggies. Whatever you like. A little lemon juice squeezed on top is always good, makes it taste fresh. And that’s it! Stuffed sole, easy peasy. Ain’t nothin’ to it, even an old woman like me can do it.
So, there you have it, my way of makin’ stuffed sole. It ain’t the prettiest dish, but it’s good eatin’, and that’s what matters. Now go on and try it yourself. And don’t be afraid to experiment, add whatever you like to the stuffin’. That’s the fun of cookin’, makin’ it your own.
Tags: stuffed sole, sole recipes, easy fish recipes, seafood dinner, simple cooking, home cooking
