A bright, clean version of a notoriously unhealthy comfort food.
Lauren Gerrie, co-owner of bigLITTLE Get Together, a New York-based culinary company, reimagines classic cranberry sauce. “This recipe was inspired by a chef friend of mine,” says Gerrie. “In her family they make a fresh cranberry chutney style salsa that is so clean and really pops against all the other rich elements of a holiday meal. I thought it would be great to take that idea and make a spicy and clean salsa. Fennel offers a bright flavor balance that is perfect with the delicate sole and caramelized citrus.”
Ingredients
Directions
Step 1
In a food processor, pulse together the cranberries, honey, grated ginger, and salt until they are roughly chopped. Remove mixture and set it aside in a medium size bowl. In the food processor, pulse the fennel bulb, jalapeño, and lime juice until they are roughly chopped. Add the fennel mixture to the cranberry mixture and add the cilantro and parsley.
Step 2
Heat a medium cast iron skillet to medium high heat. Add 1 teaspoon of coconut oil and swirl around the pan. Add the clementine segments and gently toss to coat in hot oil until caramelized on one side. Then, sprinkle them with salt, flip, and transfer to a plate. Set aside.
Step 3
Divide the sole filet into four equal portions. Return the pan from the clementines to medium-high heat with 2 tablespoons of oil. Season the sole with salt and place the four pieces into the hot pan. Cook for 4 minutes until golden on one side. Season the other side with salt and flip, cooking for another 2 minutes, transfer fish to a a paper towel-lined plate.
Step 4
Spoon the cranberry salsa into two shallow bowls or plates. Add clementine segments, top with fish, and garnish with shaved fennel stalks and fronds.