Spiced Sole with Braised Endive

Page 211

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

Soupereasy and I made this for lunch and while it was very easy, it gets a mixed review. The braised endive is delicious (spices are ground ginger, ground coriander, ground cinnamon, also some sugar and white pepper) and could be served as a side with lots of different main dishes.

The sole (we used Pacific sole since grey sole wasn't available) is also spiced with the ground coriander and ginger, but ground star anise replaces the ground cinnamon. It is then briefly sauteed in corn oil and butter and then served, topped by the endive.

We flipped the serving method, putting the sole atop the endive. Soupereasy and I both found the amount of star anise to be a bit overpowering in the spice mix ... and the spices themselves a bit overpowering on this type of fish, which is very thin and delicate. We thought this might have worked better with a fish like tilapia, and with a bit less of the star anise.

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