Dover Sole TJRecipes Fun Food with Tim and Victor

Dover Sole TJRecipes Fun Food with Tim and Victor


Time for a little seafood.

We definitely don’t eat enough fish. We all like it, but I never seem to buy it when I’m out grocery shopping. It’s habit. Not a good one, either.

I did pick up some dover sole last week, though, and tonight was the perfect opportunity to cook it up. I did a really – really – simple preparation; dredged in a bit of searing flour and then sauteed in a drizzle of olive oil and butter. A squeeze of lemon on top. That was it. It took all of three and a half minutes.

Nonna was busy eating hers when she looked up and asked if her peas were different from ours. I simply said “yes.”  She then asked why… I said “Because you like yours mushy and we like ours crisp.” She said “Oh. These are really good” and continued to clean her plate. Most of the veggies she eats are canned. It’s what she likes and at 87 she’s not going to change. At least she’s eating them. She has her quarterly Dr appt on Monday. We’ll see how she’s faring, then…Methinks the Dr will be pleased with her health.

The rice was a side dish I found in a Celtic cook book a few years ago. What’s Celtic about it, I don’t know, but it is good – and can be a main course during the cold winter months. I had chicken left over from a beer can chicken I made last night, so I used it – along with broth I made boiling down the carcass.

Chicken With Almond Rice

  • 1 cup uncooked rice
  • 1 cup cooked chicken, diced
  • 1/2 cup ground blanched almonds
  • 1 tbsp butter
  • 1/4 tsp ginger
  • 1 tsp salt
  • 1/8 tsp cardamom
  • 3 tbsp slivered almonds lightly browned in butter

Bring 3 cups of chicken broth to a boil. Add the ground almonds and let steep about 10 to 15 minutes.  Add the rice and cook until tender.  Add chicken to the rice mixture along with the butter, ginger, salt, and cardamom. Cover and cook over low heat about 15 minutes, or until meat is thoroughly heated.  To serve, garnish with the slivered almonds.

I always have a bag of almond meal in the cupboard, so I use it rather than grinding blanched almonds. To make this into an entree, use a whole chicken, cook it, and pull the meat from the bones and add to the rice.