Recipe: Petrale Sole Recipes (6)

MARKET STREET GRILL SAUTEED PETRALE SOLE
Source: Gastronomy

2 (6-8 oz. each) fresh Petrale sole filets
1 cup Panko (Japanese bread crumbs)
1 cup grated Parmesan cheese
1 cup flour
3 eggs, well beaten
2 Tbsp. butter or olive oil

Combine Panko and Parmesan cheese in a shallow bowl and mix well.

Dredge the sole filets in flour, then dip the filets into the eggs, and finish by pressing the filets into the Panko breadcrumbs.

Saute the filets in butter or olive oil over medium-high heat for approximately 6 minutes per side, or until golden brown.

Serve the filets with tartar sauce and seasonal vegetables and rice.

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STUFFED PETRALE SOLE

olive oil
Petrale Sole
Oregon Pink Shrimp
cilantro leaves
1 lemon, zest from
1/2 lemon, juice from

Preheat oven to 350 degrees.

Using a glass baking dish, drizzle about 2 tsp. olive oil in dish and spread around.

Place a layer of sole and then a layer of shrimp and cilantro leaves. Repeat this process as much as you like.

Top with a layer of shrimp, cilantro, and then lemon zest and juice.

Bake for about 20 minutes (cooking time based on 2 1/2 lbs of fish).

SERVING SUGGESTION: top with Peach or Pineapple Salsa. Also, dry powdered herbs may be used as additional flavoring: dill, sweet marjoram, or lemon oregano are some possibilities.

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BROILED PETRALE SOLE IN CORNMEAL
WITH TOMATO-CAPER RELISH

Comments: Petrale sole is a large Pacific flounder that is highly regarded for its fine flavor and texture. It can be floured and fried, stuffed and baked, or, as in this recipe, broiled and seasoned with fresh basil.

When the fish is covered with the yogurt-basil mixture and popped under the broiler, the sauce glazes the fillets, giving them the same kind of satiny sour cream topping cheesecake has.

1/2 cup nonfat plain yogurt
2 tbsp chopped fresh basil leaves
1/4 cup cornmeal
1/2 tsp salt
1/4 tsp pepper
1 1/2 lb Petrale sole cut into 40 pieces (substitute lemon sole on the East Coast)
2 tbsp extra virgin olive oil
1 tomato-caper relish (recipe follows)

Turn the oven to broil and lightly grease a broiler pan.

Stir together the yogurt and chopped basil and set aside.

Blend the cornmeal, salt, and pepper together.

Brush the sole with olive oil and dredge it in the cornmeal mixture.

Arrange the fillets on the broiler pan and broil them, without turning, for 4 minutes.

Pull the pan out from under the broiler and spread a thick layer of the basil-yogurt mixture over the top of each piece. Put the pan back under the broiler for 30 more seconds.

Serve with Tomato Caper Relish.

TOMATO-CAPER RELISH
1/2 lb plum tomatoes chopped
2 tbsp drained capers heaping tablespoons
1 tsp balsamic vinegar
1 pinch salt

Toss all the ingredients together in a bowl. Serve 1/4 cup to each person to accompany the Broiled Petrale Sole in Cornmeal with Tomato-Caper Relish or with other broiled white fish dishes. This recipe yields 1 cup of relish.

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PETRALE SOLE WITH LEMON AND HERBS

1 pound petrale sole
1/3 cup or so Garlic Aioli
salt and pepper
Italian dried herbs or Herbes de Provence, or freshly snipped herbs from your garden
paprika
butter or extra virgin olive oil
2-3 tablespoon cream or half and half, if desired
freshly grated Parmigiano Reggiano

Wash and pat dry the sole with paper towels. Lay out flat and gently spread with the Aioli. Sprinkle with salt, pepper and herbs.

Roll up each piece and secure with a bit of cooking twine. Sprinkle with paprika.

In heavy bottomed skillet or saute pan heat butter or oil to just coat the bottom. Cook the bundles on medium heat 1-2 minutes, roll over and continue cooking until fish flakes easily.

Remove fish to serving platter. Add cream to pan, reduce heat so as not to let the cream boil and scrape up any bits clinging to the pan. Taste and correct seasonings, pour over fish and sprinkle with cheese. Serve.

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SAUTEED PETRALE SOLE

Petrale Sole Filets
3 tbsp seasoned flour
1 egg, beaten
3 oz oil for cooking
4 oz sliced mushrooms
1 shallot, chopped
1 oz butter
3 oz white wine
1 lemon, juice of
2 tbsp chopped herbs, parsley, thyme, chives
salt and pepper to taste

Dip fillets in flour and egg

Saute in hot oil, remove and plate.

Saute mushrooms and shallot in butter.

Add wine, lemon juice, and herbs. Season with salt and pepper to taste and pour over fish.

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PETRALE SOLE ON MUSTARD-CELERY ROOT PUREE
WITH LEMON CAPER BROWN BUTTER
Source: Chef Victor Scargle of Julia's Kitchen
Servings: 6

1 large celery root peeled and chopped
1/4 cup fresh mustard greens
1 cup heavy cream
1 cup water
kosher salt
1 1/2 tablespoons clarified butter
6 five ounce Petrale sole portions
white pepper
1/4 cup butter
1/2 teaspoon capers
2 tablespoons lemon juice
1 cup chicken stock reduced to glace
1 tablespoon pine nut toasted
1/4 cup parsley leaves

Place celery root in heavy cream and water equal parts to cover. Season with kosher salt and simmer till completely tender. Wilt mustard greens in pan, then puree with celery root in blender till smooth. Consistency of baby food.

Place clarified butter in saut pan on high heat. Season fish with salt on both sides and white pepper on one side.

Once smoking place sole carefully in pan and reduce heat to medium high. Once golden brown turn and cook other side till golden brown approximately three minutes depending on thickness of fish.

For sauce, place butter in pan with capers on medium heat and brown. Once butter is dark brown nutty smell but not burnt remove from heat and add lemon juice to stop browning process, then add chicken glace to emulsify.

Finish with toasted pine nuts, parsley and celery leaves. To plate place a pool of mustard-celery root puree in center of plate, fish on top then spoon sauce over fish and around. Garnish with parsley sprigs.