Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Sole with Sauteed Mushrooms, Lemon and Thyme

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 Sole with Sauteed Mushrooms, Lemon and Thyme
Servings
People
Ingredients
Servings
People
Ingredients
Instructions
  1. Sauté mushrooms in butter; add garlic and thyme.
  2. Cook 2 to 3 minutes.
  3. Add other ingredients and simmer 2 to 3 minutes more.
  4. Top cooked fish with mushroom mixture.

Sole with Lavender-Rosemary Sauce

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 Sole with Lavender-Rosemary Sauce
Cook Time 5 minutes
Servings
People
Ingredients
Cook Time 5 minutes
Servings
People
Ingredients
Instructions
  1. Simmer sherry, garlic, and shallot until liquid is almost gone. 
  2. Add cream, rosemary, lavender blossoms, and pepper. 
  3. Simmer the sauce for approximately 5 minutes then add butter and lemon juice. Simmer until it is the desired thickness.
  4. Poach, bake, sauté, or broil the sole; top with sauce.
Recipe Notes

Lavender Blossoms can be found in spice section of specialty food stores; they can be substituted with rose petals or any sweet spice like basil.

Sole with Browned Butter Sauce

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 Sole with Browned Butter Sauce
Servings
People
Ingredients
Servings
People
Ingredients
Instructions
  1. Cook the sole as desired.
  2. Sauce preparation:
  3. In saucepan, melt butter and add salt. Stir butter with a fork or whisk over high heat until it turns brown.
  4. Pour over sole.

Baked Sole with Marinara and Smoked Mozzarella

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 Baked Sole with Marinara and Smoked Mozzarella
Cook Time 45-60 minutes
Servings
People
Ingredients
Cook Time 45-60 minutes
Servings
People
Ingredients
Instructions
  1. Sauté onions until translucent.
  2. Add remaining Marinara Sauce ingredients and simmer for 30 minutes.
  3. Place Sole in baking dish.
  4. Top with Marinara Sauce and Mozzarella.
  5. Bake 15-30 minutes at 350°.

Seafood Terrine

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 Seafood Terrine
Cook Time 40 minutes
Servings
People
Ingredients
Cook Time 40 minutes
Servings
People
Ingredients
Instructions
  1. In a food processor, puree the egg white and bread until smooth. It should be a thick liquid; adjust depending on the size of the bread slices and eggs. 
  2. Add the fish, salt, pepper, and cream.  (This may need to be done in batches depending on the size of the processor.)
  3. The mixture should be fluffy and mousse-like in texture.  Scrape into a large bowl. 
  4. Fold in the peppercorns and bay shrimp.  Pour into a small glass loaf pan lined with wax paper. 
  5. Covered with foil and bake in a water bath at 350° for approximately 40 minutes, checking it with an instant-read thermometer (it should read 140°). 
  6. After baking, place a weight (a brick or cans of peaches) on top of the terrine and chill. 
  7. Mix all ingredients of the tarragon sauce in a bowl and chill.
Recipe Notes

Remove terrine from pan and slice. Place on a plate in a fan pattern and spread the tarragon sauce at the tips. Additional Comments: Food processor required.

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