Sole and Greens

Saturday 24 December

Tonight we (Barbara, Holt, and Holt's dad Harold) celebrated Vigilia, or the Feast of One Fish: sole (via TJ's frozen fillets). 

First we made the fish's bed: Barbara picked all the lingering rainbow chard from the garden, and added the greens from yesterday's turnips. The two sets of greens were cooked together according to Madhur Jaffrey's fantastic recipe, adding the destemmed turnip greens at the same time as the chard stems, a few minutes before the chard leaves.  

When the greens were almost done, we dusted the top of each sole fillet with sweet pimenton (as at la Grenouille, we wish) and poached them on top of the greens, under cover, for only 5 or 6 minutes until it flaked.

The flavors harmonized beautifully; the greens recipe is one of the best things we've found to do with chard.