Petrale Sole Rolls With Cauliflower Puree Food

PETRALE

Steps:

• In a small bowl, combine lemon juice, olive oil, paprika, and salt and pepper, to taste.
• Preheat a grill to medium-high, using mesquite wood. Brush the fish generously with the lemon juice mixture and place fish on the grill, skin side down. Grill for 8 to 10 minutes and then brush with more of the lemon juice mixture. Flip fish and continue cooking until fish is opaque and a knife slides in easily.
• Remove fish from heat and serve with fresh vegetables and a starch of choice.

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.

PAN-SEARED PETRALE SOLE WITH LOCAL WINTER VEGETABLES

Steps:

• Sprinkle fillets with 2 1/2 teaspoons salt and 1 teaspoon pepper. In large nonstick skillet over moderately high heat, heat 1/2 tablespoon oil until hot but not smoking. Working in two batches (wipe pan clean and add 1 1/2 teaspoons oil between batches), fry fish until golden, about 3 minutes per side. Transfer to platter and loosely cover with foil to keep warm.
• In large nonstick skillet over moderate heat, heat remaining tablespoon oil. Add leeks and garlic and sauté 2 minutes. Add butter, broccolini, cauliflower, and green beans and sauté until vegetables are crisp-tender, about 8 to 10 minutes.
• Transfer vegetables to serving platter and sprinkle with remaining teaspoon salt and 1/2 teaspoon pepper. Top with fish and drizzle with any butter and pan juices remaining in skillet.

SOLE ROLLS (POACHED IN MILK)

Steps:

• Platter:.
• Line a serving platter with the fresh baby spinach leaves; arrange slices of tomato around edge of spinach; sprinkle salt and pepper and chopped green onion around tomato slices. Set aside.
• Filling:.
• Heat oil in a medium frypan, saute onion until soft, about 5 minutes. Add tomato, spinach, capers and ricotta cheese, cook, stirring 1 minute or until heated through. Remove from heat, season with salt and pepper, set aside to cool. Do not rinse the frypan, it will be used to poach the roll.
• The Sole:.
• Squeeze lemon over fillet and sprinkle with the dill. Spread the filling evenly over the fillet. Starting at the tail end, (shortest end), roll fillet up like a jelly roll. If necessary use toothpicks to hold.
• Add the milk to the frypan, bring to simmer and deglaze. Carefully add the filled sole roll to the milk, seam side down, spoon milk over the roll; cover and simmer/poach for about 10 minutes, or until fish flakes and is cooked through. Sprinkle with parmesan shreds and carefully remove to the centre of the arranged platter; cut the roll evenly in two; drizzle a little of the reduced milk over platter arrangement and fish; sprinkle with green onion; serve immediately.