Nov 13, 2008 -- JJames Beard House featured chef Tony Liu creates this simple and elegant dish at Morandi in New York City.
2 tablespoons olive oil
1 cup green grapes
1 English cucumber, peeled, seeded, and sliced ¼" thick (about 1 ½ cups)
¼ cup water
1 teaspoon peeled and grated fresh ginger
2 tablespoons unsalted butter
1 ½ pounds sole filets, sliced into ¼" strips
1 cup dry Vermouth
¼ cup Extra Virgin olive oil
Juice from 1 lemon
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped dill
Salt and freshly ground black pepper to taste
Preheat oven to 350°.
Heat olive oil in a small sauté pan over medium heat. Add the grapes and cook, stirring frequently, for 1 minute. Add the cucumbers, cover pan, and cook for 2 minutes. Remove the lid, add the water, and cook until liquid is reduced by half and the vegetables are tender, about 5 minutes. Remove pan from the heat, stir in ginger, and set aside.
Generously butter a roasting pan. To make the sole roses, wrap 3 to 4 strips of fish individually around each other to form a rose shape. Continue with remaining sole, then place fish on the roasting pan. Pour Vermouth evenly over each rose and season to taste with salt and pepper. Cook until firm and opaque, about 12 minutes. When the fish comes out of the oven, drizzle with olive oil and lemon juice, then garnish with chives, parsley, and dill.
Pour any remaining cooking liquid from the fish into the cucumber and grape mixture. Transfer the involtini to serving plates and spoon over the sauce and vegetables.
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