Petrale Sole Piccata Food

OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE

Steps:

• Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
• Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
• While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
• When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.

SOLE WITH LEMON-CAPER SAUCE

Steps:

• Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
• When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.

SOLE PICCATA

Steps:

• Season the fillets with salt and pepper. Dust lightly with the soy flour. In a large skillet heat the Colavita Extra Virgin Olive Oil over moderately high heat; add the fillets slowly in batches without crowding the skillet. When the fillets are lightly browned on one side, turn them over and brown the other side. Transfer to a warmed platter, but do not stack the fillets on top of each other. Keep the fillets warm while you make the sauce.
• In the same skillet, heat the butter, add the shallots and garlic. Sauté until golden then deglaze the skillet with the wine, scraping up any bits. Add the capers, lemon juice, pepper, chopped parsley and heat through, reducing slightly. Pour the sauce over the fish and serve garnished with the parsley.
• *Suggestion: Use the same wine to enjoy with dinner -- Pinot Grigio.
• The soy flour in this recipe actually gives the sole fillets, I think, a lighter flavor. Be sure your parsley is the flat leafed Italian or European version only.

SOLE DORE SEAFOOD DISH

Steps:

• Gather the ingredients.
• Rinse the sole fillets and pat dry with paper towels. Season the fillets on both sides with salt and fresh ground black pepper to taste.
• Beat the eggs and set aside.
• Put the flour in a separate, shallow dish or bowl, and place next to the bowl with the beaten eggs.
• Dredge the fish fillets, one at a time, in the flour to coat both sides, and then transfer into the dish of eggs.
• Turn the sole fillets in the egg to coat both sides, and leave in the egg.
• Take care handling the fillets, as they'll fall apart easily if they become too soggy.
• Once all the sole fillets are floured and transferred into the dish of eggs, place in the refrigerator until needed.
• In a large nonstick skillet, melt the butter over medium to low heat, until it begins to sizzle slightly.
• Lift the sole fillets out of the egg mixture, allowing the excess to drip off, and sauté for 2 to 3 minutes per side until golden brown. Cook in batches if necessary, and keep warm in a very low oven.
• When all the sole fillets are cooked, turn off the heat, and add the capers, lemon juice , parsley, and cold butter to the pan. This will be your lemon caper sauce.
• Whisk the ingredients briskly until the butter melts. Taste for salt and pepper, and adjust.
• Place the sole on four warm plates, and spoon over the lemon caper sauce.
• Serve with lemon wedges and garnish with parsley.
• Enjoy.

FISH PICCATA

Steps:

• Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

PAN-FRIED PETRALE SOLE RECIPE

Steps:

• Pat both sides of each filet dry with paper towels and season lightly with salt and pepper. If they are very large, cut in half widthwise on the diagonal. The ideal serving size is 3 to 4 ounces per filet.
• Place about 1 cup of flour in the middle of a large dinner plate. Beat the egg with the water in a large flat-bottomed bowl. Put about 2 cups of bread crumbs in the middle of another large dinner plate.
• Working 1 filet at a time, lay the fish in the flour and dust both sides, shaking off any excess. Then dip the fish in the egg wash, coating both sides and wiping with your fingers to remove any excess. Bury the filet in the bread crumbs and press lightly so they adhere. Set the filet aside on a wire baking rack placed over a baking sheet. Repeat to bread all of the filets. (The recipe can be prepared up to this point and refrigerated on the rack over the baking sheet for up to 6 hours.)
• When ready to cook, melt 4 tablespoons of butter in a large skillet over medium-high heat. When the butter has melted and finished bubbling, dip a corner of 1 filet into it; it should immediately begin to sizzle. If it does not, remove the fish and let the butter heat a little more. This should only take 20 to 30 seconds more; do not let the butter burn.
• When the butter is hot enough, lay each filet in the skillet, being careful not to crowd the fish. Cook until the underside is golden brown, 4 to 5 minutes. Turn the filets; cook until you can easily slip the point of a sharp knife into the center, 3 to 4 minutes more. Remove to a platter lined with paper towels and keep warm.
• Wipe the pan clean with a paper towel. Melt the remaining 2 tablespoons of butter in the skillet over high heat. When it sizzles, whisk in the lemon juice and parsley.
• Remove the fish from the oven, salt it lightly, and put it on a serving plate. Drizzle with the lemon butter. Serve immediately.

PETRALE SOLE ROLLS WITH CAULIFLOWER PUREE

Steps:

• TO PREPARE FISH: Trim cauliflower, cut into pieces, and cook in heavily salted, boiling water until soft. Drain and purée in food processor with butter, and salt and pepper to taste. If needed, add some cream to make the puree, but don't add too much. The texture of the puree should remain firm. Cover and set aside.
• Bring pot of salted water to boil. Cut the tough rib out of each chard leaf, leaving as much leaf intact as possible. Rinse leaves and blanch in boiling water until soft and pliable, about 30 seconds. Drain and set aside.
• Preheat oven to 400 degrees. Stir chives into cauliflower purée. Spoon some purée onto the back of each chard leaf. Roll up purée in each leaf, tucking in sides to make packets small enough to fit into rolled-up fish fillet (packet should be no longer than fish fillet is wide).
• Liberally season both sides of fish with salt and pepper. Place purée bundle toward tail end of fillet; roll entire package up - thin tail end and thicker end should meet or slightly overlap.
• Heat oil in large, ovenproof skillet over medium-high heat. Place stuffed fillets seam-side down in skillet and sear 5-10 seconds.
• Place skillet in preheated oven to finish cooking - about 7-10 minutes, or until fish is cooked through and cauliflower is hot. Allow additional time if cauliflower purée is cold.
• Transfer rolls to warmed plates or platter and loosely cover with foil to keep warm.
• TO PREPARE PAN SAUCE: Return skillet to stove. Add butter and shallots. Cook over medium heat, occasionally swirling or stirring, until butter starts to brown and smells nutty, and shallots are cooked. Remove skillet from heat, add capers and lemon juice, and pour over fish. If desired, garnish with parsley.

SOLE PICCATA WITH GRAPES AND CAPERS

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper; dust both sides with flour. Add to skillet; cook until browned and just opaque in center, about 2 minutes per side. Transfer fish to platter. Add grapes, grape juice, wine, and butter to same skillet. Bring mixture to boil, whisking up any browned bits. Add capers and parsley. Simmer sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Spoon sauce over fish.