scoma's petrale sole recipe

Russ Parsons is a former Food writer and columnist and the former editor of the Food section at the Los Angeles Times. 2 tbsp chopped fresh parsley. Bury the filet in the bread crumbs and press lightly so they adhere. And while Scoma's will celebrate 50 â¦ And in California, that’s what counts. Breading food for frying is one of those things that makes some people a little nuts. Beurre Blanc is an elegant sauce for fish & adding the sweet juice of Meyer lemons makes a fine finish for Petrale sole, onf our prized local fish & one of my personal favorites. The French culinary lexicon is full of names for sole filets poached and garnished in different ways. 2 eggs. When the butter has melted and finished bubbling, dip a corner of 1 filet into it; it should immediately begin to sizzle. Our flatfish are members primarily of the far-flung halibut and flounder clans. But you’ve got to admit that “Dover sole” is far catchier than its other name, slime sole, even though the latter is probably closer to the truth. Now there is a true Dover sole and it is quite a fish -- connoisseurs consider it the king of all flatfish. ½ cup half & half. That’s a bit too much like rubbing my belly and patting my head at the same time for me, so I just resign myself to having to wash my hands as soon as I’m done. If it’s not, wait 20 or 30 seconds more and try again. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Pan-Seared Lemon Sole. Put the flour in a separate, shallow dish or bowl, and place next to the bowl with the beaten eggs. I served it last weekend with some tender little turnips that I’d braised with minced shallots. Cook other side until done. When the butter is hot enough, lay each filet in the skillet, being careful not to crowd the fish. 1/4 cup all purpose flour. Yes, itâs simple, like so many classic preparations are, but itâs our go-to â¦ 4 tbsp butter. Often it was just a simple tuna macaroni salad, but we kids were exposed to a variety of fish and seafood on a regular basis. Heat the olive oil over medium heat in a small or medium skillet and add the shallot. If they are very large, cut in half widthwise on the diagonal. But on the California dinner plate, petrale is king. Wipe the pan clean with a paper towel. Directions. Petrale Sole (per person) 1 cup flour. There are other regional seafood specialties that are equally compelling in their own way and in their own time -- Dungeness crab in dead winter, wild salmon in the spring, fresh sardines, squid, sand dabs and anchovies whenever they’re running. Add fish to skillets and cook until opaque and golden â¦ 2 Combine the oil, lemon zest, parsley, garlic, lemon juice, salt, and pepper in a small bowl.. 3 Place the fish on the prepared baking sheet and spread the lemon-hern mixture over the top of the fillets.. 4 â¦ Raised Catholic, I grew up eating fish every Friday (not just during Lent as the custom goes these days). Baked Sole Fillet, The Mediterranean Way. 1 2 teaspoons finely grated lemon peel. True sole is a family of North Atlantic fish (Solea) that is not found on our coast. Add in about 3 tablespoons butter to the hot skillet. The ideal serving size is 3 to 4 ounces per filet. Petrale is the best West Coast substitute for any of those. This is one of those recipes you need to have in your repertoire. Put about 2 cups of bread crumbs in the middle of another large dinner plate. Lay the fish in the dish (es) and season with salt and pepper. Talk to your fishmonger about these fish and find out the freshest options available to you. Be creative and enjoy! In a large skillet, heat 4 tablespoons butter and oil over medium heat. BB was not so much into, as he called it, chipped tuna on toast, but is a great lover of But although other fish may compare with petrale, none surpass it. Our Favorite Videos Get Recipe » Here iâ¦ Reduce first six ingredients by half in sauce pan. each oil and butter in a 12-inch nonstick skillet over medium-high heat. When my guests cut open those painstakingly prepared bags, the fish had melted into ... well, we’ll leave the description to your imagination. In the case of petrale, brush it with a little butter, broil it and serve it with lemon wedges on the side. It may not be a true sole, but it sure knows how to act like one. When ready to cook, melt 4 tablespoons of butter in a large skillet over medium-high heat. Ingredients. The other trick is to make sure the fat is hot enough before you add the food. Whisk in butter 2 tablespoons at a time. Set the filet aside on a wire baking rack placed over a baking sheet. Serve immediately. Though it is available year-round, the fish, primarily caught from Monterey north, have moved into shallower waters for spawning and are practically volunteering to be caught. It may be true that in the eyes of God, all soles are equal. Ingredients. Grilled Sand Dabs Lemon-Caper Butter. Drizzle with the lemon butter. Lightly oil a large baking sheet. Try these recipes straight from Scott’s Kitchen at home! Broccoli salad with roasted peppers and cashews, Shrimp Saganaki With Halloumi and Harissa, Rough Chopped Salad With Yogurt and Dukkah, Roasted Branzino With Tomatoes and Olives, Spatchcocked Roast Duck With Vietnamese-ish Herb Sauce, Alfajor de Nuez (Walnut Cookies With Dulce de Leche and Coconut). Now is the time to enjoy petrale. If it does not, remove the fish and let the butter heat a little more. Dredge fish through flour and place in egg mixture. Coat fish in flour mixture and shake off excess. 1/4 cup lemon juice. Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes. Petrale sole is as good as it gets. If it’s hot enough, you’ll hear a delicious sizzling sound. There are dishes more complicated than this, but none that taste better. Beat the egg with the water in a large flat-bottomed bowl. Plate and top with sauce. You wind up with chunks of coating floating in the fat and nothing left sticking to the fish. Stir in shallots, garlic and capers. 6-7 oz. Working 1 filet at a time, lay the fish in the flour and dust both sides, shaking off any excess. 1/2 teaspoon ground white pepper plus additional for seasoning. Heat non-stick skillet to medium and coat bottom with a little oil. 2 cups flour. There’s a tinge of sweetness. This is a matter of more than ichthyologic interest. Dredge fish through flour and place in egg mixture. Dredge the fish fillets in the flour mixture. Top petrale sole recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Ingredients. Place fish in pan and flip when brown (about two minutes). Heat non-stick skillet to medium and coat bottom with a little oil. However, other delicate fish could be treated to â¦ Member Recipes for Petrale Sole Baked. Dover sole, also known as black sole, is one of many kinds of flatfish that lend themselves well to this recipe. Total ) 1/4 cup all-purpose flour Atlantic fish ( Solea ) that is only a term of, shall say. Soles are equal, other delicate fish could be treated to â¦ heat 1 olive! What counts it ’ s not, wait 20 or 30 seconds more and try.. Turn the dredge the fish in pan and flip when brown ( about 1 of...: just touch a corner of the food three-step process: flour, egg wash, coating both sides wiping... 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