Shameless Plugs and a Recipe: Grey Sole with Braised Leeks

God and His saints be praised, the CSA and CSF seasons are back in full swing.  Capt. Randy from the Port Clyde Co-op and Farmer Tom from Hope's Edge Farm conspired to bring grey sole fillets, lettuces, leeks, scallions, potatoes, herbs, and spinach to our table this week.

The delicate sole pairs well with sweet, earthy braised leaks; alongside simple roasted potatoes, sauteed spinach, and a green salad.

Grey Sole with Braised Leeks

2 lbs. sole fillets (about 16 small)
5 small leeks, white and light green parts only, cut in half lengthwise, rinsed well and sliced

4 tablespoons butter, divided

1 tablespoon minced garlic
1/4 cup vermouth

2 scallions

2 tablespoons lemon juice
Paprika
Dill weed (fresh if you have it)
Dried bread crumbs
1/4 cup snipped chives
Salt & pepper

In a large skillet, heat 2 tablespoons butter over medium heat.  Saute the leeks and garlic until wilted; stir in vermouth, cover and simmer until very tender.  Stir in scallions and salt & pepper to taste.  Spread evenly in the bottom of a 13x9 baking dish.

Loosely roll sole fillets and arrange on top of the leek mixture.  Sprinkle with lemon juice, brush with remaining 2 tablespoons butter, melted, and dust lightly with bread crumbs, dill, paprika, and additional salt & pepper.

Bake uncovered at 375 for 15-20 minutes, just until fish flakes easily.  Do not overbake.  Garnish with snipped chives; serve immediately.

Serves 6.