Butter-fried sole spiced with green tea and fennel pollen from World-Class Swedish Cooking: Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants by Björn Frantzén and Daniel Lindeberg

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Notes about this recipe

  • mjes on September 01, 2021

    This recipe has a detailed description but not a detailed recipe. I chose to ignore the tenderizing and aging process for the sole not because I considered it irrelevant but because it requires acquiring the fish at an earlier point along the delivery chain than I get it. Inserting a thread to drain the blood so the fish ages without spoiling ... not a option. But starting with what I had the apple mint would have been the most difficult ingredient to find if it were not in my garden. Pickled cucumber balances the sole with its matcha and fennel. Zucchini and zucchini flowers provide the vegetable element. Very, very good.

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