By the Bay Fish Mart in St. Peters (a few minutes drive from HG/BSK’s oceanfront home), is now open. Picked up some of their super fresh, super good Atlantic fillets of sole. Much better product than the Pacific sole HG buys at the Santa Fe Whole Foods market. Fried or steamed, the Atlantic sole retains a firm, juicy taste. Last night, BSK made one of HG’s favorite dishes: One pound of sole steamed over a bed of spinach. In producing this treat, BSK relied upon some of the techniques BSK learned from daughter-in-law Maiko Sakamato, an exquisite, talented chef. BSK softened chopped fennel, shallots, ginger (plus thinly sliced garlic) in vegetable oil. Topped the mix with spinach. Added discreet dashes of soy, mirin and chile oil. After spinach had wilted, BSK carefully dried the sole fillets, placed them on top of the spinach. Covered the pot and steamed the sole to silky perfection. Accompanied by a bowl of Vietnamese rice noodles flavored with sesame oil, soy and sambal oelek, this was eating that left HG wholly satisfied without feeling stuffed.
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