Tom and Padma make Sole with Morels, Ramps and Asparagus at the 2008 F&W Classic in Aspen.Tom and Padma make Sole with Morels, Ramps and Asparagus at the 2008 F&W Classic in Aspen.
[MUSIC] We have some salt so what were going to do is were going to braise Braise the sole right in the butter sauce and [UNKNOWN], and all of the vegetables. I'm just gonna cut it into strips. And we're going to take. [BLANK_AUDIO] So we're just gonna add the fish right to the sauce. You see the sauce is just simmering nice and easy. This is only gonna take about three or four minutes. And then, you see it's not gonna stick now. The other thing you want to do is you wanna start ladling the butter sauce over the top of the fish. Okay? We can kind of flip it. Thank you. And again, we're just gonna let that simmer nicely. Now you can see how the butter sauce is starting to turn a little golden brown, that's from the mushrooms. So all the flavor from the mushrooms are in there, we have our leeks, asparagus, we have our peas, and this is pretty much cooked at this point. Again, if you like it cooked more, feel free to cook it all the way. What fish are you using? This is sole. You can use anything, any sort of firm, white fish. You don't want to use something like swordfish or something like that. Tuna, I don't think, really works well when you braise but this nice, delicate white fish would work really well. Anyway, that's that dish. [APPLAUSE]