Sundays and Mondays are my days off. My Fiance works on Mondays so its kind of my day of alone time. On these days, I find myself either playing in the kitchen all day, or running errands all over the city, that we haven’t had time to do during the week.
Today was one of those days where I have been in the kitchen since I rolled my lazy self out of bed. I have been preparing some baked goods to trade for Massage and Acupuncture treatments at work. While my Apple Cake was in the oven (I’ll write about the cake tomorrow), I decided to make myself lunch.
Prosciutto Wrapped Dover Sole, with warm Quinoa Salad.
Now, I know that most people don’t keep prosciutto in the their refrigerator, I just happened to have some left over from our Charcuterie Plate (Cured Meats and Cheese) dinner last night.
This lunch doesn’t take many ingredients or much time.
Here’s what you need:
Fillet of Dover Sole
2 oz of thinly sliced Prosciutto
1/4 cup of Quinoa
1/4 cup of Grape Tomatoes, sliced
1/4 cup of sliced Pepperoncinis
2 Tbps of chopped Fresh Basil
Splash of Olive Oil and Red Wine Vinegar
1/2 Cup of Chicken Stock
Here’s what you do;
Cook the Quinoa in the Vegetable Stock. Remember, you cook Quinoa like rice, 2:1 liquid to grain ration. Bring it up to a boil, then reduce to simmer and cover for 8 – 12 minutes.
Toss the Quinoa with the Tomatoes, Peppers and Basil, add the vinegar and olive oil and salt and pepper to taste.
Salt and Pepper the Sole fillet, then wrap it in the Prosciutto.
Heat a non-stick skillet and sear the Prosciutto wrapped fish on each side for about 5 minutes.
Plate and eat up!