World-Class Swedish Cooking by Björn Frantzén

Author:Björn Frantzén
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2012-12-31T16:00:00+00:00

BUTTER-FRIED SOLE SPICED WITH GREEN TEA AND FENNEL POLLEN

Pickled cucumber and the first green zucchini of the season, with apple mint and zucchini flowers.

Exactly when the gardens start delivering the presummer’s first zucchini or green squash, or courgette, as they say in Sweden, the sole is at its fattest and best.

The sole is, like all F/L’s delivered fish, slaughtered by the ike jime method and matured until all “waste products” in the muscles of the fish have been transported away. This process takes from a couple of days to multiple weeks depending on the kind of fish. During the tenderizing and maturing time, the fish is packed in ice (see more in the introduction of fish, page 114).

The sole has a sweeter taste and has to be balanced with salt, but first and foremost, acid. The cucumber turns into a very nice complement for the fish. The fruitiness of flavor, the freshness, comes from the green zucchini with apple mint.

The whole dish contains light, but not fleeting, flavors where the Japanese green tea, through its own rich ocean taste, binds the sweetness in the fish, the acid from the cucumber, and the anise from the fennel pollen.

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