Fillet of Sole España; the Chocolate Fair

Could there be a better start to the holiday season then a Chocolate Expo?

An entire exhibition hall filled, side to side and end to end, with chocolate?

I felt duty-bound to go….

Only so I could pass on the information, of course.

Admission to the Expo was 2 euro…. And that included all the chocolate one could taste as many times as one could taste it.

There were chocolate fountains….

Choc_fountain
A chocolate sculpting contest…

Choc_sculpture

And a chocolate sculpting demonstration.

Choc_art

There were even chocolate tomatoes!  (Our town is the tomato growing capital of France)

Choc_tomate

There were even a few non-chocolate exhibits, like this one selling dried and preserved fruits: whole sugared limes, grapefruit, melons… We got to taste these, too.

Choc_fruit

Sadly, the only vendor that didn’t offer tastes were the macaroons.

Choc-macorons

So I had to buy a dozen…. But they were rather small.

Aren’t they cute?

Choc_coffee
After all of that lovely chocolate, something light seemed to be in order.

It may have been mentioned in the past that mon mari is not fond of fish.

He loves fish sticks (fingers), likes salmon and will tolerate sole and cod.

I love sole.

It’s easily my favorite fish, and if it weren’t a tad expensive, I would eat it lots more often.

I’d buy him fish sticks.

I usually sauté sole (which takes about 2 minutes), but baking in a light sauce results in a moist, flaky fish that needs little attention.

Spanish Sole

Fillet of Sole España 

12oz (350gr) sole fillets 
3 tbs lemon juice
1/2 tsp paprika 
1 shallot
3 cloves garlic
3 tbs olives, pimento stuffed, sliced
2 tbs black olives, either dry-cured Greek or Kalamata, sliced
1 tbs capers
2 tbs white wine 
2 tbs olive oil

Rinse fillets and pat dry. Lay fillets out in a single layer in a baking dish. Sprinkle with lemon juice, 1 tbs olive oil and paprika. Bake at 350F (175C) for 10 – 15 minutes, depending on thickness of filets, or until fish flakes easily.
Chop shallot. Mince garlic. Slice olives. Heat 1 tbs oil in medium nonstick skillet. Add shallot, garlic and sauté until tender. Add olives, capers and wine. Heat through and keep warm
To serve: Remove fish carefully, spoon sauce over top and serve. 

Now….

Back to my chocolate stash.

Of course I bought some and of course it’s hidden!    2010_banner

Last chance to sign up for Season’s Eatings!!!!

Don’t miss your chance to spice up your (and someone else’s) holiday this year.

If you would like to join the fun, leave a comment.  I’ll collect real names and addresses later, by e-mail.

9 thoughts on “Fillet of Sole España; the Chocolate Fair”

  1. brassfrog, it was so worth the 2 euros LOL
    sippitysup – it was my first ever chocolate fountain. I could use one of those in the kitchen.
    manningroad, yes…. it was!
    meredith, and that’s only if he’s good!
    Ina, it was…. truly!
    Kerry, and they were so cute!
    Thanks, Michele…

  2. Oooh lucky you to go to the Chocolate Fair! And this fish looks fabulous! The flavors are really perfect with fish…. I have to get MY husband to make this for me (he’s the fish guy). Great recipe!

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