Chef Walter’s Flavors + Knowledge: Sole Stuffed Salmon
Wednesday, January 11, 2017
Master Chef Walter Potenza, GoLocalProv Food Expert
Although this recipe calls for sole fillets as part of the stuffing, any other white firm fish will be adaptable. Choose thick salmon fillets to create the pocket, the tail part will be too thin.
½ pound sole fillets, thinly sliced
¼ pound fresh spinach, washed, dried and chopped
3 shallots: 2 chopped; 1 sliced into rings
Salt and freshly ground black pepper
2 large salmon fillets, ¾ pound each
Extra virgin olive oil
1 tablespoon butter
1 tablespoon orange zest, minced
Fresh parsley, minced for garnish
Toasted pine nuts (optional)
Preheat oven to 375F.
Prepare the stuffing: Place the sliced sole fillets in a bowl with the spinach and the 2 chopped shallots. Adjust seasoning with salt and pepper to taste, and mix well with a plastic spatula.
Cut pockets into the thick side of the salmon fillets, and stuff with the sole/spinach filling. Line a baking sheet with oiled parchment paper, and bake the fish for about 20 minutes, or until cooked through. Slice each fillet into 2 pieces.
Meanwhile, heat a skillet over medium-high heat, and melt butter. Add the remaining sliced shallot, parsley, orange zest and saute until soft. Remove the salmon from the oven and arrange it on a serving platter. Pour the shallot butter over the fillets, and sprinkle with little salt before serving.
Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well." Check out the Chef's website and blog.
Breakfast in a Jar, Bistro 22, Cranston
The relatively new Bistro 22 is part of the re-birth going on in Garden City, in Cranston. Many new shops and restaurants have opened in the last year and this may be the best of the lot. Bistro 22 is an American style bistro featuring local ingredients and creative dishes. It is the perfect stop to re-fuel while shopping or it is worth its own trip. The dish we chose has become a staple of our visits: Breakfast in a Jar. Slowly braised beef short rib is served along with diced potato, bacon, a poached egg and a little truffle juice. The whole thing is served in a small jar and accompanied by buttery, thick cut toast. Combine all the ingredients on the toast and it is a pretty perfect bite. 22 Midway Rd. 383-6400
Boeuf Bourguignon, Pot au Feu, Providence
If you are looking for the latest fad or newest dish in town, Pot au Feu is not the place for you. Owner Bob Burke likes to say that if a recipe isn't 300 years old, they're not interested. There is no more representative dish of French cuisine than Beef Bourguignon. A humble cut of beef is seasoned and slowly braised until tender and flavorful. The Pot's version features large chunks of beef braised with red wine and herbs until tender. It is served with their potato gratin and all that delicious broth makes for perfect French bread dipping. And hey...it was Julia Child's favorite! 44 Custom House St. 273-8953
French Onion Soup, Chez Pascal, Providence
There is something comfortable about a perfect bowl of soup. On a chilly afternoon or evening, it can be the perfect partner to a good read or your favorite TV show. On cool, October nights, we like to head over to Hope Street, in Providence, and check out the perfect French onion soup at Chez Pascal. This bistro classic features slowly braised onions with beef and chicken broth, sherry, a French bread crouton and melted cheese. It is baked in the oven and is served bubbly and melty and satisfying. Chez Pascal uses Gruyere as their cheese of choice...and we totally agree! This cheese has the perfect combination of flavor and melt. 960 Hope St. 421-4422
Cottage Pie, Buskers, Newport
Don't let the name fool you...this is a delicious Shepherd's Pie. Buskers is that perfect Irish pub you've been searching for and more. A "Busker" is a street musician or performer and we would happily sing for this supper! This is comfort on a plate: ground beef is combined with medley of vegetables including carrots and corn and peas and topped with their delicious house mashed potatoes and gravy. It is all baked until the top is crisp and brown. These flavors are classic and comforting and executed very well here. It will take the chill out of your bones for sure. 178 Thames St. 846-5856
Tagliatelle Alla Bolognese, Siena, Smithfield
As much as the Cottage Pie spoke to the Irish in us, the Tagliatelle Alla Bolognese speaks to the Italian in us. Too often Bolognese has been reduced to a homogeneous dish that falls short of what the creators intended. Not so at Siena. This is everything Bolognese should be. The Tarro brothers, long ago, brought their delicious interpretation of Tuscan food home to Rhode Island and this was the dish that hooked us. Sirloin steak, pork and pancetta are all cooked together in a tasty tomato sauce until the truly become part of the sauce. It is then tossed with tagliatelle pasta and topped with the classic Parmigiano Reggiano. Mangia! 400 Putnam Pike, 349-4111