For the next six weeks, on Rockefeller Plaza, farmers are bringing their fresh produce to the city, everything from bananas to herbs to turnips. Today we’re turning the catch of the day into a meal. Tito Piazza, executive chef at the Rainbow Room, located in Rockefeller Center, shares these recipes. Check them out below.
FILET OF DOVER SOLE IN POTATO AND CELERY CRUST WITH ZUCCHINI SAUCE
Serves 4
INGREDIENTS
For the fish:
1 lb. filet of dover sole
1 large yukon gold potato, peeled
4 stalks of white celery
1 bunch of thyme
4 eggs
6 tbs. flour
Salt and white pepper
6 tbs. extra virgin oil
For the sauce:
3 medium zucchini
1/2 cup white onion, finely chopped
1 chopped leek
Salt and white pepper
A pinch of baking soda
3 tbs extra virgin olive oil
1 oz. Italian parsley chopped
DIRECTIONS
Preparing the fish:
Rinse thyme with cool water to get rid of starch. Cut filet of sole in small diamond shape pieces. With a mandolin, cut the potato and celery in a very fine julienne add some thyme leaves. Beat the eggs slightly. Dip the filet of sole first in the flour, then dip it in the egg mixture and coat the fish with the potato/celery mixture. Sear it in a large pan with the oil until it is light brown and crispy.
Preparing the sauce:
Cut out the zucchini skin no deeper than 1/4 inch and finely slice. Heat a medium/small pot and cook the onion in olive oil until it gets golden brown, then add the zucchini, parsley, salt, pepper and baking soda. Add 1/2 cup of boiling water and let it cook for 5 minutes. With a blender reduce it to a puree sauce.
Serve the fish on top of the sauce, using thyme leaves as garnish!