If you've ever wondered what to do with grapefruit zest, here's a recipe for you. A tender fillet of sole is flavored with grapefruit zest and juice, then its gently stuffed with spinach, mushrooms and served with clams.
This stuffed sole fillets recipe is a seafood feast on its own. Preparing this dish is a multi-step process that will yield extraordinary results. The recipe calls for a unique ingredient: puntarelle, which are chicory shoots from a variety known as Catalogna. If you can't find it, you can subsitute chicory.
This delectable recipe for stuffed sole fillets was created by Dario Ranza, a chef who served it to his stellar colleagues and guests at this year's S. Pellegrino's Sapori Ticino.
Should the Michelin Guide continue to award stars to Singapore's hawker stalls? Do Singaporeans really care what the Red Guide says about their favourite street food? Singaporean food writer Evelyn Chen shares her point of view.