Here’s an elegant summer dinner that only appears complicated.
In the morning, make the crab meat filling and if you like, stuff the fish, cover the dish with plastic wrap and refrigerate until ready to bake. Add about 10 to 15 minutes to the baking time if taking the fish from refrigerator to oven.
This amazing raw corn salad can be assembled in the morning and refrigerated too.
You’ll need a Benriner or mandoline to slice the potatoes. You could call them baked overlapped potato chips. Because they are so delicious, be sure to make extra to pass at the table!
Pour a cold Sauvignon blanc, white Bordeaux, or rosé with dinner and end with grilled peaches (done ahead) and vanilla ice cream. Bon appétit!
Crab Stuffed Fillet Of Sole(Serves 6)For the crab meat stuffing:1 tablespoon unsalted butter
Oil for sautéing
6 to 8 scallions, trimmed and minced
1 small green bell pepper, seeded and minced
1/3 cup sun-dried tomatoes in oil, minced
About 2 teaspoons minced dill, parsley and tarragon
8 ounces cooked large lump crab meat, carefully picked over
1/2 cup panko
2 teaspoons Dijon mustard
Grated zest half a lemon
Salt and pepper to taste
About 1 tablespoon fresh lemon juice, or more to taste
3 to 4 tablespoons good quality mayonnaiseFor the fish:6 fillets flounder or sole, washed and spiny column removed
Sea salt and freshly ground black pepper to taste
Lemon juice for drizzling
3 to 4 tablespoon butter for drizzling
About 1/2 cup dry vermouth
About 1/4 cup dry panko flakes
3 to 4 lemons, for garnishTo prepare:To make crab stuffing, in a skillet over moderate heat add oil and butter, sauté scallions and green pepper until they begin to soften.
Add sundried tomatoes, sauté briefly, and transfer to a mixing bowl.
When the mixture is cool, add dill, parsley, and tarragon. Stir in crabmeat, panko, mustard, and lemon zest and mix well.
Add lemon juice and just enough mayonnaise to hold the mixture together.
Taste and adjust the seasonings.
Lightly oil or butter the bottom of a non-reactive baking dish that will accommodate the fish in one layer.
Remove the spiny column running down the center of each fillet and discard.
Line up fillets and spread equal amount of crab stuffing on each one.
Starting at the small end, fold one third of fish over the stuffing and, fold over again to make three layers of fish with two layers of filling.
Place the larger pieces of fish around the edges of the baking dish.
Leave as much room as possible between each piece. Can be done ahead.
Cover with plastic wrap and refrigerate.
Allow for more baking time.
To bake, preheat the oven to 400 degrees F.
Season the fish with salt and pepper, drizzle with lemon juice and butter, and pour vermouth around the bottom and edges of the pan.
Sprinkle a pinch of panko on top and bake until the fish turns from translucent to opaque, about eight to 10 minutes.
Pour the cooking juices into a small saucepan set over high heat.
Boil about two to three minutes.
Taste and adjust the seasonings, spoon over fish, garnish with lemon wedges, and serve at once.Pomme De Terre Pailles(Serves 6)3 large unblemished baking potatoes, preferably oval shaped, scrubbed
Extra virgin olive oil
About 2 1/2 tablespoons freshly grated Parmesan cheese
Paprika for dusting
Coarse salt to tasteTo prepare:Preheat the oven to 425 degrees F.
Line two large baking sheet with parchment paper and lightly brush with oil.
Peel potatoes, removing all dark areas, preferably until each potato is about the same size in circumference.
Immediately with a Benriner or Mandoline, stand potatoes on end and cut into thin even slices.
Immediately arrange the slices on baking sheet, overlapping (like a deck of cards for solitaire) into about 3-inch lengths.
Quickly brush the entire surface of the potatoes with oil to prevent discoloration. Continue until all slices are arranged and brushed.
Lightly sprinkle with Parmesan and dust with paprika.
Bake until edges are light brown and crisp and potatoes are tender to the point of a knife, about 15 to 20 minutes.
Remove from oven, lightly sprinkle with coarse salt and serve at once. Or, can be done ahead, baked until almost tender, removed from oven and set aside.
About 10 minutes before serving, reheat in 375 degrees F oven until hot.
Transfer to dinner plates or platter and serve at once.Fresh Corn, Tomato, Green Beans, Red Onion Salad(Serves 6)1/2 pound fresh green beans, cooked and cut
4 to 5 ears of white corn on the cob, kernels cut off (about 5 cups, raw)
1 large red onion, chopped
2 large fresh ripe firm tomatoes, halved, cored, and chopped
1/2 bunch flat leaf parsley leaves, chopped
About 6 to 8 fresh mint leaves, chopped
Sea salt and freshly ground black pepper to taste
1 teaspoon Dijon mustard
About 3 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
1 to 2 teaspoons red wine vinegar aged in oak, or more to taste
6 leaves fresh Bibb or Boston lettuce leaves, washed spun dryTo prepare:In a large saucepan of boiling water over high heat, add beans and cook until they are crunch tender, about four to five minutes.
The cooking time will depend on the size of the beans.
Drain, immediately plunge into cold water and drain well. Remove stem ends and cut beans into half-inch lengths and set aside.
Meanwhile, with a sharp knife, cut kernels off the corn into a mixing bowl.
Add onion, blanched beans, tomatoes, parsley, mint and toss well.
Add salt and pepper to taste.
In a small bowl, whisk mustard together with vinegars, slowly whisk in olive oil until the mixture is smooth.
Spoon just enough dressing over the vegetables to lightly coat them.
Taste and adjust the seasonings.
Can be done ahead and refrigerated.To serve:Place a lettuce leaf on each dinner plate (or several leaves on a platter) and fill with salad, garnish with sprig of mint or parsley.
Arrange on the dinner plate with fish and potatoes.
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