Last year my dear friend Sherry Nelson blessed me with a jar of the best olives I’ve ever had in my life – Applewood Smoked Olives in a Napa Chardonnay marinade. I immediately became addicted and started cooking with them. One of my best recipes for this ingredient is a savory cream sauce with capers, lemon, mustard, and dill – and the secret ingredient – the smokey applewood marinade juice from these exquisite green mouthfuls of delight.
The marinade adds that dash of red peppers, onions, and herbs whose flavors have married with the mighty smoked olive. Talk about a secret ingredient! Did I mention, I can’t get enough?
Since one of my beloved husband David’s favorite seafood dishes is Fillet of Sole, I couldn’t help but try my new sauce over this delicious delicate fish. The combination is beyond heavenly. Just like the olives. If you can’t find these olives in a store near you, try online and order a case. Trust me, this investment will pay off big with the family.
I also worked on a variation of this recipe that works beautifully with chicken. I will be sharing that with my SCH family soon. I promise. Otherwise, call me. I’m still trying to find the balance between digital publishing, gourmet cooking, and taking care of my family. This, of course, may take a lifetime. By comparison, this recipe is a snap.
The Mezzetta Napa Valley Bistro smoked pitted green olives from the Mediterranean are marinated to perfection in Napa Valley Chardonnay wine and blended with red bell peppers, onions and herbs. Warning: highly addictive. There now, don’t say I didn’t warn you.
- four large fillets of sole (approx. 6 ounces each)
- seasoned flour for dredging
- 4 tbsp extra virgin olive oil
- 6 tbsp butter
- 2 small shallots, thinly sliced
- 5 garlic cloves, peeled and thinly sliced
- 3 tbsp capers + 1 tbsp juice from the jar
- 2 tbsp minced fresh dill + extra for garnish
- 3 tbsp country grain mustard
- 2 tbsp juice from applewood smoked olives jar* available at specialty food stores
- 1 tsp fresh squeezed lemon juice
- ⅓ cup dry white wine
- ⅓ cup half and half
- lemon wedges for garnish
- Rinse the fillets with cold water and pat dry. Dredge in seasoned flour, shaking off excess; transfer to a plate.
- In a large skillet, melt 1 tablespoon of the butter in 2 tablespoon of the oil. Add two of the fillets and cook over moderately high heat, turning once, until golden and slightly crisp, and just cooked through, 4-5 minutes total. Transfer to a platter, cover loosely with foil, keep warm in 200º oven. Repeat with another 1 tablespoon each of butter and oil and the remaining two fish fillets.
- Heat the remaining olive oil in a shallow saucepan on medium heat. Saute the shallots and garlic for 2-3 minutes, until translucent. Add the remaining butter, capers, mustard, and the juice from the olive and caper jars. Blend well. Stir in the wine and simmer on low for 2-3 minutes. Slowly whisk in the half and half, then add the dill. Stir well, reduce heat.
- Transfer sole to center of pre-warmed plates and spoon sauce over top. Garnish with a dash more dill and a thin wedge of lemon. Serve with a side of sauteed broccoli rabe.
- Celebrate Food, Faith & Family! Bon Appetit!