Aaah, autumn. I love, love, love autumn. I’m sure you internets are tired of hearing this, as I know I’ve said it every autumn since I started blogging way back in 2005 (!), but oh, how I love autumn!
Here in Austin it’s edging toward autumn-ish, with highs in the upper 80s and cool mornings. Today we scooted around town, cool breezes in our hair (well, the hair that hangs out of our helmets, anyway), and clouds in the sky. I bought a few tiny pumpkins to set out at home and at work to remind me that it’s October.
I think I’ve figured out a pattern in my foodways. I don’t cook much in the summer. I seem to either let someone else do the cooking (preferably someone at Parkside or Blue Dahlia or The Woodland) or I eat cereal for dinner. Okay, occasionally I cook some easy things.
But once autumn arrives, I feel a pull from my kitchen…the need to bake things with pumpkin in them, to stir a pot full of soup, to sit down at our table with my wonderful husband and share a meal that I created with my own two hands.
So tonight we ate at home. And I have to say, dinner was better than many I’ve had this summer at restaurants around town. I tore this recipe out of my recent Gourmet magazine, and I’m so glad I did. It’s quick and simple, but the flavors are so rich and wonderful, it feels like you must have slaved to get it on the table. I’d say I put this meal together in about 30 minutes or so, start to finish. I made rice pilaf from Near East on the side, and with a glass of Santa Margherita pinot grigio, it was a mighty fine meal.
Happy Autumn, everybody.
Sole Amandine with Shredded Brussels Sprouts
- 2 cups thinly sliced Brussels sprouts (15 or so)
- 2 (4 – 5 ounce) sole fillets
- All-purpose flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 4 tablespoons sliced almonds
- 2 teaspoons fresh lemon juice
- Lemon wedges for serving
Toss Brussels sprouts with 1/4 teaspoon salt in a microwave-safe bowl. Drizzle with a little water (maybe a tablespoon or two, and cover with plastic wrap. Microwave on high for 4 minutes, or until Brussels sprouts are tender. Transfer to two warm plates.
Meanwhile, pat fish dry and season with 1/2 teaspoon salt and freshly ground black pepper. Dredge in flour, knocking off excess.
Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat until foam subsides. Cook fish, turning once, until browned and just cooked through, about 3 minutes total. Add fish to plates with Brussels sprouts.
Discard fat from skillet and reduce heat to medium-low. Add almonds and remaining 1 tablespoon butter and cook, stirring, until almonds and butter are golden brown, 1 to 2 minutes. Remove from heat and stir in lemon juice. Pour sauce over fish and Brussels sprouts.
Makes 2 servings.
Adapted from Gourmet magazine.