Tuesday July 14
This was an experimental twist on the various sole-timboccas (and soles with sorrel) we've done before, because our basil plant is producing enormous leaves, and needed to be snipped down. So we defrosted a packet of little sole fillets from Trader Joe's, laid the basil leaves on one side of each, and then folded them in half. We painted them with egg whites (left over from the Hollandaise) and dipped them in panko. The panko, however, were a little too big and crunchy to cover the tender little fish. Maybe regular ‘Merkin bread crumbs would have done better?
Luckily there was some roast asparagus left over from yesterday to go on the side, and Holt made a quick lemony Hollandaise for topping. And what better for Bastille Day than a Dutch treat invented by the French.
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