Soletimbocca with Green Peas

Wednesday June 18

Holt has been working on this idea for a while. He tried an experimental version, when we had left over prosciutto, but it overpowered the delicate sole.

But this time, he had the proper ingredients: a layer of thin-sliced smoked salmon (in particular, Trader Joe's lox bits) folded into a fillet of sole. Each "sandwich" was lightly floured and sautéed until golden; and while Barbara watched them, Holt made a batch of hollandaise sauce to go with them. And lo, it was perfect Soletimbocca.

As we noted last Friday (and yesterday as well), there happen to be a lot of sugar-snap peas in the garden. We've been alternating between having them as in-pod and out-of-poddy experiences, just to make things a little different each day. So today we shelled and boiled them, and served them as a delicate accompaniment to the fish. They were fresh and buttery-tasting, though we hadn't added a mite of butter. Go figure.