Remember when we made Chilled Cucumber-Basil Soup, and I told you about the numerous (often quirky), culinary phases my husband goes through?
Well, there’s a whole new (definitely quirky) phase going on now. Without getting into detail, let’s just say that in addition to a whole lot of pumpkin purée and agave nectar suddenly appearing in the pantry, the many cans of black beans (last month’s not-so-quirky phase), have taken a back seat to fish.
- First, though it’s quickly coming to an end, it’s still Hatch Chile season.
- Second, our friend Ed who loves food, and will happily eat meat with me, was coming over for dinner.
Finally, my husband doesn’t eat meat, and of course you’ve just found out, he’s all about fish now. (Don’t ask him to eat any bottom feeders, though. And no, he’s not Kosher.)
- 2 ears fresh corn
- 1-1/2 medium-sized roasted, peeled and seeded, hot Hatch chiles (Here's How to Roast and Peel a Pepper.)
- 1 cup loosely packed cilantro leaves, washed and dried
- 1 tablespoon sour cream
- ¾ teaspoon ground cumin
- ¼ teaspoon sea salt
- 8 (approximately 4-ounce) wild-caught Sole fillets (I used Petrale Sole)
- Approximately 2 dozen slices of thin cut bacon -- OR -- 2 (approximately ½-pound) sweet potatoes
- Olive oil for the pan
- Sea salt and freshly ground black pepper
- Place both ears of corn directly over a high flame on the stove. With metal kitchen tongs, turn them as soon as each side becomes partially charred, about 20 seconds per side. Then use a Chef's knife to cut the kernels from the cob, and then add them to a food processor fitted with the blade attachment, or a powerful blender.
- Add the roasted Hatch chiles, cilantro, sour cream, cumin, and the ¼ teaspoon of salt. Blend until it's a coarse purée.
- Lay the Sole fillets, lengthwise, smooth side down, on a clean cutting board.
- Spread about 2 tablespoons of the Hatch-corn mixture in a thin layer on each fillet.
- Very gently, but tightly, roll each fillet away from you, until it's completely rolled up. Sprinkle each roll with salt and pepper.
- If you are choosing to use the sweet potatoes, peel them completely, and then continue to use the peeler to make as many thin, long strips as possible.
- On another clean cutting board, with the bacon or the sweet potato, whichever you're using -- lay the strips down, overlapping a bit, in 8 separate groups.
- Then place a rolled Sole fillet in the center of each one, and gently wrap them around each one and place them on a large plate with the seam side down. (The bacon is much easier to wrap, but the sweet potato will work.)
- Cover the plate with plastic wrap and refrigerate for about 30 minutes.
- Preheat the oven to 425 degrees F, and adjust a rack to the center.
- Remove the wrapped fillets from the refrigerator, thinly coat the bottom a large oven proof sauté pan with the olive oil, and place it over medium-high heat.
- Add the wrapped fillets, seam side down and sauté them on all sides just until the bacon is beginning to brown -- or -- the sweet potato has become brighter. This should take just a few minutes. (Please note that while the bacon wrapped fillets will stay intact nicely, and those with the sweet potato might come unwrapped a bit -- don't worry because they're easily put back together. Just use your hands and carefully re-adhere the sweet potato strips, being careful not to burn yourself, of course.)
- To finish the cooking, place the pan in the preheated 425 degree F oven until the bacon becomes crispy -- or -- until the sweet potato is tender, about 3 minutes.
- Remove from the oven and let them sit for about 5 minutes. Slice if desired, and serve immediately.