Poached Fillets of Sole and Salmon Thailandaise

Finalist Susur Lee came crossed arsenic aggravated and a spot scary during the astir caller play of "Top Chef Masters" connected Bravo, but successful idiosyncratic helium couldn't beryllium a nicer, much Zenlike chap to navigator with. In municipality precocious to cheque successful astatine Zentan, his Thomas Circle restaurant, the 51-year-old chef-restaurateur accepted the less-stressful situation of creating a speedy weeknight crockery for Post readers.

Lee was not intimidated by timing issues: "I tin enactment it each successful a blender and bash it mode faster than 30 minutes," helium joked. (In fact, helium did usage a blender.) The cardinal was limiting the recipe's scope; Zentan's signature Singapore Slaw, mentioned successful David Hagedorn's communicative connected slaw and related recipes, calls for respective twelve ingredients.

This poached-fish crockery uses lone 12, including brackish and pepper. The cook wanted to support it airy for summer, with oculus appeal: "People are visual, and eating's astir pleasing," helium says. We gave him a prime of 2 kinds of fish, and helium went for some -- thing that mightiness not hap to a location cook. Working with precision and speed, Lee carved tiny planks of salmon and sole and matched them successful pairs. Then helium rolled them astir ginger, tender cilantro stems and a grind of achromatic pepper. Carrots had cooked to near-perfection successful the coconut-milk broth/sauce by the clip the food was introduced.

In don't-waste-anything mode, Lee trimmed carrot tops to usage arsenic a melodramatic but optional garnish. Start to finish, helium was done successful 23 minutes. A navigator of mean accomplishment should beryllium capable to marque this crockery successful astir fractional an hour.

The cook recommended serving this with ripe mashed plantains -- again, thing unexpected yet doable for a weeknight meal. Good call, chef.

To spot cook Lee making this dish, spell to this photograph gallery.

From chef-restaurateur Susur Lee.

Ingredients

Nutritional Facts

Per serving

• Calories

  290

• Fat

  17 g

• Saturated Fat

  9 g

• Carbohydrates

  6 g

• Sodium

  720 mg

• Cholesterol

  60 mg

• Protein

  23 g

• Sugar

  4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From chef-restaurateur Susur Lee.

Tested by Susur Lee and Bonnie S. Benwick.