Behind the Dish: Filet of Sole Casanova

Why is tonight’s James Beard entree called “Filet of Sole Casanova”? Really not sure. There’s not much about it that will make you think of the 18th-century Venetian adventurer reputed for his romantic skills. But it is kind of a romantic dish — at least if you love cuisine inspired by India. This dish really brings Indian flavors to the fore in a delightful way.

The fish is simply sautéed; it’s the sauce that makes the difference. Beard’s original recipe calls for celery root, but we substituted fresh fennel and celery, sliced super-thin, and sweated these along with mushrooms in butter, then added artichoke hearts for texture and flavor and chopped Golden Delicious apples for a touch of sweetness, flavor and crunch. All of this was cooked down and reduced with heavy cream and curry to create a rich and delicious sauce.

Our sauced filet of sole is accompanied by a mound of Indian jasmine rice, steamed with cardamom seeds, sautéed onion, cinnamon stick, star anise and cumin. The finished dish is aromatic, flavorful and a delightful change from the ordinary. Try it — you just might fall in love.

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