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Chef Jerry Gruber prepares Curry Dover Sole with Vegetables
Tags:Curry Dover Sole with Vegetables recipe,cheflive,curry dover sole,curry dover sole with vegetables,jerry gruber
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We’re just going to do a simple little Dover Sole. And we’re going to just saut? it a little bit and then I’m going to make like a little curry sauce to put over it. And to go with it, we’re going to do just a little bit of vegetables. Today, this is what I had in the refrigerator so this is our vegetables for today.
This is savoy cabbage and we’re just going to take a little of this cabbage and take out the big stems. Again, I’m just going to put this a little. This is another kind of olive oil, we’ll put a little bit of this olive oil in it. A little bit of red onion, if you want to cut it all the same, whatever where you’re going to start cutting. So, I think with this we’ll just take it, you got to figure out exactly kind of effect you’re trying to achieve. So, let’s cut it this way because we want the onions a little bigger, we don’t want to loss it completely. So now, we have onions, we have some cabbage. We’re going to saut? it a little bit in a nice hot pan. If you listen to it, it sizzles. And now, I have some nice red cabbage. We need a bigger pan. We need a bigger frying pan for this. This is not going to make enough. I’m going to get a bigger pan. Take the core out like that. And again, we’re just going to chop it off. It’s like we’re making cooked—throw our cabbage in here. So, I’m going to take a little bit of these carrots. Again, I’m going for color. Some celery, I’m going for the crunch. Some lovely snap peas, everybody likes snap peas and see all of the colors I got already, when I had the red that will do it.
I’m saut?ing it first just so I can get them to bleed a little bit, get a little bit soft and get the essence out of it. And then, I’m going to add a little water because then I want to steam it to cook it more. So, I’m saut?ing it first and then I’m going to steam it a little bit. I’m going to add a little more cabbage. This is just a little bit of chicken not a whole lot. This is like your vegetables really taste good. It’s just chicken flavored bouillon salt—this is your salt. If you use this, you do not need any salt because this has plenty of salt in it. Now we’ll see, we’re going to taste later and see if we need to add more but I’m going to cook this in with it and get my fires on a high. And I’m going to add a little water to it, create a little steam. Did I put any garlic in this? Because if I didn’t, I made a mistake. I mean they can have little garlic—they got to have a little garlic.
Okay. So now, I’m going to wrap this rest and it will keep cooking little by itself. But before I let it rest, I’m going to add a little butter to it, two teaspoons of butter. And I think I better put just a little bit of salt and a little bit of pepper. Always don’t be afraid to season, always put salt and pepper and everything. But taste and make sure it doesn’t—you don’t put too much salt and pepper, it’s whatever you like, however much. So, that looks beautiful. Now, we’ll make it look more beautiful, add our red to it, and then we’ll take it off the fire and we’re going to let it rest.
And now, I’ll add my sun-dried tomatoes. I’m just going to put just a little bit in here. I’ll put a little of this on our curry sauce too, just a little bit. Okay. Now, I think we should make a little bit of curry sauce. So again, we get our pan hot, just for a second. We got a lot of garlic. I’m just going to chop up a little onion for our curry sauce. I just want it a little finer so, I’m just going to slice it this way. So, we’ll start out with tiny bit of olive oil. With these non-stick pans a lot of times, I’ll try to cook the fish with no oil at all and show you. With your Teflon, I put olive oil in it because it imparts such a lovely flavor but if you don’t want to use any oil at all, it depends on your diet. A lot of people are diabetic, a lot of people can’t have oil then you can do it. These pans are just perfect, you don’t need your—and I’m going to do the curry in stages. I’m going to start with a little bit to begin with. And then I will add more after. Just put some lovely sun-dried tomatoes in here. So, here is our garlic, thank you very much, freshly chopped. I’m going to put a little oil. All right now, we’re just going to work this a little bit. I just want to kind of sweat this as what I’m doing. I’m just getting it so they get almost translucent. So, they’re not too crunchy and then I will add some liquid. I’m going to use this one, okay. And I’m going to cut up my sun-dried tomatoes. They’re covering this lovely—so I use it. Okay, I’m just dicing them up.
And this is looking real good but I think I should deglaze my pan now. So, to deglaze a pan I’m going to use a little bit of brandy, thank you. Again, you can use white wine, you can use red wine, you can use anything you want to use. I just like brandy because it flames and it’s good, makes a big show. You know the higher the alcohol, the more of the flame. We’re showing off that is all. Oh, where are the marshmallows? That’s what we need. Okay, now let’s put a little bit of our cream in here. Now, you can use coconut milk in this, it works really good. I think we have coconut milk in there, I think it gives a little —I will put some. What’s a curry sauce without a little coconut milk. Again, you just have to be innovative. If you have it, use it. If you don’t have it, substitute something else, leave it out, whatever. It’s cream or coconut any of that would work, we just have to—boom, that’s plenty. Okay, so we have a little coconut in here. I’d better whisk it up, a little baby whisk. You got to be careful not to scratch you pan. Now, I’m going to add a little water to this. It was a little thick. And then we use—keep our ingredients the same. We’re going to use a little sarachi, that’s plenty, a little honey, honey sweetie. I’m going to put a little more curry here just a drop for our curry sauce. I know what it needs, a little soy sauce, just a little soy sauce.
Absolutely, I’ve been doing this 40 years, 40 years. And in 40 years, it’s just trial and error. Let’s saut? the fish but before we saut? them we’re going to just kind of dust them in curry powder. So again, we’re reemphasizing the curry. Keep both sides, yeah. It’s good, it’s getting good. We can saut? without using any butter so we just got a nice hot pan. We’re just going to lay it in the pan. I’m going to cook this dry. And then the other one is I’m going to put olive oil and show you how to do with the other too. Now, these are almost done. You just have to touch it, to feel it, you know if there’s little resistant that means it’s done. Same thing with your meats, you can always tell about cooking meat, if you take your fish and clench your fist like this and feel it right here, that’s well done. If you open it up just a little bit, that’s medium. And if you’re opening it up all the way, that’s rare. But if you have—this is medium, you have a little bit of tension there and if you have a real lot of tension that’s well done. And when you press on your meat just feel it. The firmer it is, the more well done it is. So, you glaze this pan a little bit, just to get everything off of it. God I’m having fun! Have fun, that’s the bottom line, have fun.
I’m burning off the alcohol. Okay. But I’m saving the essence of the flavor. Deglaze, I’m deglazing it exactly. And I’m giving it a little taste too. Okay. Now, a perfect compliment of fish in there is lemon. But these lemons I think they were hard, you know they are a little bit green so when you hide the lemon like that, take it to your hands and roll it like this. So you’re rolling it, you’re trying to soften it up in getting the juice to flow a little because this are really hard. You use Teflon that’s better I think. So, I’m just going to put a little bit of lemon juice. And see, it comes out really easy now, how nice that is. And then, I got my beautiful curry sauce. So, I’m going to put some on the fish and I still want the fish to show a little bit too for my presentation. So, it’s kind of just like this. Thank you very much. Have our little Chef add a basil. Thank you so much. And here, we’re going back to our vegetables again. Make sure they’re hot. You want to taste those stock a little bit and see if it needs anymore chicken stock, maybe a little more butter. So, I’m just going taste. I’m not tasting the vegetables, I’m tasting the juice. Well, that’s pretty good. I’m not doing anything to it. I might hurt if I force it anymore.
So, I’m just going to take a little of my cabbage m?lange. We have a platter of color today, ladies and gentlemen, a platter of color and taste. We need a little green here like this, and my baby.
Have a basil tree. First things you go at ‘Trader Joes, it’s 299 at Trader Joes. Buy a basil bush. Have it in your kitchen. I mean it’s cheaper than buying basil, you know, if you use a little I’ll show you. Here, I’ll take this right here just like this and then we’re going to have little Chef—boom! It’s good, beautiful! So, our little Chef will add a basil and then you know you may decorate your plate just a little bit—just like that and we have Curry Dover Sole with a vegetable m?lange. Nothing to it, okay. That’s great!