Equipment
- 2 Ramekin or similar baking vessel
- Culinary torch
Ingredients
Cardamom Creme Brûlée
For the caramelized pie crust:
- 6 TBSP All-purpose flour plus more for rolling
- pinch Salt
- 1 oz Unsalted butter cold (cut into 1/2-inch cubes)
- 1 TBSP Ice water plus more as needed
- 1 TBSP Granulated sugar plus more as needed
For the filling:
- 1/2 cup Heavy cream
- 2 whole Cardamom pods gently cracked
- 1 tsp Vanilla extract
- 3 TBSP Granulated sugar
- 2 Egg yolks
- pinch Salt
- Granulated sugar for finishing
Fish
- 1/2 cup Jasmine rice rinsed
- 2 TBSP Butter melted
- 2 tsp Fresh parsley chopped, plus more for garnish
- 2 tsp Fresh dill chopped, plus more for garnish
- 1/2 tsp Lemon juice
- 8 oz Sole filets double check to make sure all pin bones are removed by running your finger over top of the filet
- 1/4 tsp Salt plus more for seasoning to taste
- 1/8 tsp Black pepper plus more for seasoning to taste
Vegetables
- 1/2 cup Carrots peeled and sliced into rounds
- 1 cup Green beans ends trimmed
- 1/2 cup Zucchini cut into small bite sized pieces
Kombucha
- 24 oz Kombucha cold
Instructions
- Make the crust: In a large bowl, whisk together the flour and salt. Add the cubed butter, tossing the cubes through the flour until each individual piece is well coated. ‘Cut’ the butter into the flour by pressing the pieces between your fingers, flattening the cubes into big shards.
- Make a well in the center of the flour mixture. Add the ice water (but have more on hand). Start to mix the two together (this begins to combine them without creating too much gluten). As it begins to become hydrated, you can start to use more of a kneading motion – but don’t overdo it: this will make the dough tough.
- Add more water about 1 tablespoon at a time until the dough is properly hydrated: it should be uniformly combined and hold together easily, but it won’t look totally smooth. Dough that is too dry may have sort of a “dusty” appearance, or pockets of un-hydrated flour. It will not hold together and will appear crumbly. Dough that is too wet will feel sticky or tacky to the touch and is often smoother and/or lighter in color. Portion the dough and form each into an even disk(s). Wrap each portion tightly in plastic wrap and refrigerate for at least 30 minutes.
- Roll out each portion of the chilled dough on a lightly floured surface to a round about ½ inch thick. Brush/scrape away any excess flour from the dough and work surface. Sprinkle the top of the dough and the work surface with the sugar, and roll the dough out about 1/4-inch thick, big enough fill the inside of the ramekin or baking vessel you are using. Form the dough into the baking vessel. Trim away the excess dough, pressing gently to make it flush with the edge of the baking vessel. Crimp the edges as desired. Chill for 30 minutes.
- Preheat the oven to 400 °F (205 °C).
- Dock the dough with a fork. Bake for about 20 minutes, until the crust is lightly golden brown. Let cool completely.
- Make the filling: In a small pot, bring the cream and cardamom to a simmer over medium heat. Remove the pot from the heat, and stir in the vanilla.
- Lower the oven to 350 °F (176 °C).
- Strain the cream into a medium bowl; discard the cardamom pods. Add the granulated sugar, egg yolks, and salt and whisk well to combine. Place the baking vessels with the crust on a baking sheet and pour in the custard. Transfer the baking sheet to the oven and bake until the custard appears set around the edges (it may still be a bit jiggly in the center—that’s OK), about 20 to 30 minutes. Cool completely, then refrigerate for at least 2 hours or overnight.
- Prep the ingredients per the instructions above.
- Preheat the oven to 400 °F (205 °C).
- Make the rice: Rinse the rice and cook according to the directions on the package.
- Prep the sole: In a bowl, mix the lemon juice, melted butter, dill, and parsley. Place the sole on a foil-lined baking dish and season with salt and pepper. Lather the top with half of the lemon butter.
- Cook the sole: Bake for about 10 minutes, to an internal temperature of 125 °F (51 °C) using a thermometer. Cooking time will vary based on the fish's thickness.
- Place the carrots in a large skillet and cover with water over medium-high heat. Cover with a lid and cook for 3-5 minutes. Add in the green beans and zucchini. Simmer until all the vegetables are tender. Drain well and season with salt and pepper, to taste.
- Finish rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
- Finish the creme brûlée: sprinkle a thin, even layer of sugar over the surface. Brûlée the sugar with a kitchen torch (or under the oven broiler) until evenly melted and caramelized. Let sit for 5 minutes before serving.*If using the broiler be careful not to burn the crust.
- Finish fish: Once the fish is cooked, brush the remaining lemon butter over top.
- Serve the sole with rice, steamed vegetables, creme brûlée, and kombucha.
Nutrition
Calories: 930kcal | Carbohydrates: 89g | Protein: 26g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 373mg | Sodium: 531mg | Potassium: 660mg | Fiber: 4g | Sugar: 30g | Vitamin A: 7680IU | Vitamin C: 15mg | Calcium: 151mg | Iron: 3mg
Baked Sole
Equipment
- 2 Ramekin or similar baking vessel
- Culinary torch
Ingredients
Cardamom Creme Brûlée
For the caramelized pie crust:
- 6 TBSP All-purpose flour plus more for rolling
- pinch Salt
- 1 oz Unsalted butter cold (cut into 1/2-inch cubes)
- 1 TBSP Ice water plus more as needed
- 1 TBSP Granulated sugar plus more as needed
For the filling:
- 1/2 cup Heavy cream
- 2 whole Cardamom pods gently cracked
- 1 tsp Vanilla extract
- 3 TBSP Granulated sugar
- 2 Egg yolks
- pinch Salt
- Granulated sugar for finishing
Fish
- 1/2 cup Jasmine rice rinsed
- 2 TBSP Butter melted
- 2 tsp Fresh parsley chopped, plus more for garnish
- 2 tsp Fresh dill chopped, plus more for garnish
- 1/2 tsp Lemon juice
- 8 oz Sole filets double check to make sure all pin bones are removed by running your finger over top of the filet
- 1/4 tsp Salt plus more for seasoning to taste
- 1/8 tsp Black pepper plus more for seasoning to taste
Vegetables
- 1/2 cup Carrots peeled and sliced into rounds
- 1 cup Green beans ends trimmed
- 1/2 cup Zucchini cut into small bite sized pieces
Kombucha
- 24 oz Kombucha cold
Instructions
- Make the crust: In a large bowl, whisk together the flour and salt. Add the cubed butter, tossing the cubes through the flour until each individual piece is well coated. ‘Cut’ the butter into the flour by pressing the pieces between your fingers, flattening the cubes into big shards.
- Make a well in the center of the flour mixture. Add the ice water (but have more on hand). Start to mix the two together (this begins to combine them without creating too much gluten). As it begins to become hydrated, you can start to use more of a kneading motion – but don’t overdo it: this will make the dough tough.
- Add more water about 1 tablespoon at a time until the dough is properly hydrated: it should be uniformly combined and hold together easily, but it won’t look totally smooth. Dough that is too dry may have sort of a “dusty” appearance, or pockets of un-hydrated flour. It will not hold together and will appear crumbly. Dough that is too wet will feel sticky or tacky to the touch and is often smoother and/or lighter in color. Portion the dough and form each into an even disk(s). Wrap each portion tightly in plastic wrap and refrigerate for at least 30 minutes.
- Roll out each portion of the chilled dough on a lightly floured surface to a round about ½ inch thick. Brush/scrape away any excess flour from the dough and work surface. Sprinkle the top of the dough and the work surface with the sugar, and roll the dough out about 1/4-inch thick, big enough fill the inside of the ramekin or baking vessel you are using. Form the dough into the baking vessel. Trim away the excess dough, pressing gently to make it flush with the edge of the baking vessel. Crimp the edges as desired. Chill for 30 minutes.
- Preheat the oven to 400 °F (205 °C).
- Dock the dough with a fork. Bake for about 20 minutes, until the crust is lightly golden brown. Let cool completely.
- Make the filling: In a small pot, bring the cream and cardamom to a simmer over medium heat. Remove the pot from the heat, and stir in the vanilla.
- Lower the oven to 350 °F (176 °C).
- Strain the cream into a medium bowl; discard the cardamom pods. Add the granulated sugar, egg yolks, and salt and whisk well to combine. Place the baking vessels with the crust on a baking sheet and pour in the custard. Transfer the baking sheet to the oven and bake until the custard appears set around the edges (it may still be a bit jiggly in the center—that’s OK), about 20 to 30 minutes. Cool completely, then refrigerate for at least 2 hours or overnight.
- Prep the ingredients per the instructions above.
- Preheat the oven to 400 °F (205 °C).
- Make the rice: Rinse the rice and cook according to the directions on the package.
- Prep the sole: In a bowl, mix the lemon juice, melted butter, dill, and parsley. Place the sole on a foil-lined baking dish and season with salt and pepper. Lather the top with half of the lemon butter.
- Cook the sole: Bake for about 10 minutes, to an internal temperature of 125 °F (51 °C) using a thermometer. Cooking time will vary based on the fish's thickness.
- Place the carrots in a large skillet and cover with water over medium-high heat. Cover with a lid and cook for 3-5 minutes. Add in the green beans and zucchini. Simmer until all the vegetables are tender. Drain well and season with salt and pepper, to taste.
- Finish rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
- Finish the creme brûlée: sprinkle a thin, even layer of sugar over the surface. Brûlée the sugar with a kitchen torch (or under the oven broiler) until evenly melted and caramelized. Let sit for 5 minutes before serving.*If using the broiler be careful not to burn the crust.
- Finish fish: Once the fish is cooked, brush the remaining lemon butter over top.
- Serve the sole with rice, steamed vegetables, creme brûlée, and kombucha.
Nutrition
Calories: 930kcalCarbohydrates: 89gProtein: 26gFat: 52gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 373mgSodium: 531mgPotassium: 660mgFiber: 4gSugar: 30gVitamin A: 7680IUVitamin C: 15mgCalcium: 151mgIron: 3mg
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