Steamed Sole with Butternut Squash Sauce and Rock Shrimp

Happy New Year!  To start the New Year off right, let's start off with a healthy recipe, shall we?

After all of the holiday indulgences, it's time to lighten up with this incredible, so-good-I-can't-believe-it-doesn't-have-cream-or-butter dish.  Harold Dieterle, the winner of Top Chef Season 1 actually won the 1st Top Chef Challenge ever.  The challenge of the episode, titled "Who Deserves to Be Here", was to basically cook a fantastic meal to serve to your peers.  Harold won with this dish - a steamed Thai Snapper atop braised Brussel sprout leaves and a butternut squash puree topped with chanterelle mushrooms and rock shrimp.

I made this dish a few years back (please click here and laugh at the photo) and forgot how good it was.  I revisted it a little bit - changing out the snapper for sole (whenever I get snapper, it is filled with bones. I'm not sure why. I'm not a fishmonger (I love that word, I use it whenever I get the chance), actually found Rock Shrimp (and WOW are they flavorful), and omitted the chanterelle mushrooms, which I can never find fresh. 

This dish is a snap (get it? snap? Snapper?... Anyone?) to throw together and it is so incredibly satisfying. When I say that you won't believe that it is healthy, I'm not kidding. The sauce is rich and thick and bursting with the rich, sweet flavor of butternut squash. 

Steamed Sole adapted from Top Chef Season 1: Episode One

Serves 4

4 fillets Lemon Sole

Sauce:
1 butternut squash
1 cup chicken broth
2 piece garlic
2 shallots

 Vegetables:

1 cup brussels sprouts leaves
2  oz. rock Shrimp
2 teaspoon chives 
2 teaspoon parsley

Extra Virgin Olive Oil 

Kosher Salt and Freshly Ground Black Pepper to taste.

Directions:

Skin and dice butternut squash for 15 minutes at 375°. 

Sweat garlic and shallots in 1 tbsp olive oil over medium-low heat while butternut squash is roasting. When squash is done, add squash meat. Cover with chicken stock and simmer 10 minutes. Let cool and then transfer to a blender and blend until smooth.  Season to taste with salt and pepper.

Peel brussel sprout leaves (from fresh brussel sprouts) from bulbs. Sweat leaves in 1 tablespoon olive oil over medium low heat until golden brown, add shrimp. Cook 2 minutes. Add parsley and chives.  Season to taste with salt and pepper.

Season sole with salt and pepper.  Steam sole for 5 minutes. 

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