HG loves sole. But, like most romantics, HG is often disappointed. The filets at Whole Foods are usually cut too thin to be cooked. They lose firmness and turn to mush. However, HG is nothing if not persistent. Spotted some very fresh looking sole at Whole Foods a day ago. Filets looked reasonably thick. Had earnest discussion with young woman behind fish counter. Pick me a pound of the thickest, said HG (Firmly but courteously). Efficient woman held each filet up for HG’s approval. Bought six beauties. They were dusted with flour and sauteed in very hot grapeseed oil. No more than a minute or so a side. Served with cold soba noodles flavored with Vietnamese fish sauce, stir fried bok choy (with a dab of oyster sauce), bean sprouts (sesame oil and soy sauce). Cooked sole in two batches. Went straight from pan to plate. Very good. Of course, it wasn’t Dover Sole, that princely and pricey fish served at J. Sheekey and other great London seafood restaurants. The Dover Sole at Le Dome in Paris swims in lemony butter and is served with delectable potato puffs. Priced for Russian oligarchs. HG is watching out for Petrale Sole, that excellent fish from California’s Pacific waters. It appears sporadically at Whole Foods. Paragons of Petrale are served at the venerable Tadich Grill in San Francisco.
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