scoma's petrale sole recipe

Now there is a true Dover sole and it is quite a fish -- connoisseurs consider it the king of all flatfish. Add lemon juice, salt and white pepper. Lay the fish in the dish (es) and season with salt and pepper. Very Good 4.2/5 (12 ratings) Lemon Sole. If you’re doing it right, it’s messy, and if you’re doing it wrong, it’s awful. I served it last weekend with some tender little turnips that I’d braised with minced shallots. 1/2 teaspoon ground white pepper plus additional for seasoning. You’ll just wind up with slightly bigger clumps in the pan. 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. each oil and butter in a 12-inch nonstick skillet over medium-high heat. Beat the egg with the water in a large flat-bottomed bowl. Grilled Sand Dabs Lemon-Caper Butter. Our flatfish are members primarily of the far-flung halibut and flounder clans. Set the filet aside on a wire baking rack placed over a baking sheet. Russ Parsons is a former Food writer and columnist and the former editor of the Food section at the Los Angeles Times. Turn the If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. If it’s not, the coating will soak up all the oil and wind up gloppy and unappetizing. Repeat to bread all of the filets. Petrale is the best West Coast substitute for any of those. 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. Place about 1 cup of flour in the middle of a large dinner plate. West Coast Dover is Microstomus pacificus while the Atlantic is Solea solea (so good they had to name it twice!). Petrale is the best West Coast substitute for any of those. Heat non-stick skillet to medium and coat bottom with a little oil. 6 eggs. 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. Cook other side until done. The ideal serving size is 3 to 4 ounces per filet. Scoma's restaurant, Scomas restaurant, Scoma's Sausalito, Scomas Sausalito, San Francisco Bay Area seafood restaurants, Italian food and pasta dishes, a Sausalito Landmark, seafood restaurants with San Francisco view, Sausalito Chamber of Commerce, Scoma's … Remove to a platter lined with paper towels and keep warm. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. The dish that made Julia Child fall in love with French cuisine, The next step I’d recommend is breading it and pan-frying it in butter. Melt the remaining 2 tablespoons of butter in the skillet over high heat. 1 From San Francisco Chronicle & SFGate.com. This sole, particularly when it is caught in deep water, has a tendency to turn to jelly when cooked. BB was not so much into, as he called it, chipped tuna on toast, but is a great lover of Yes, it’s simple, like so many classic preparations are, but it’s our go-to … When it sizzles, whisk in the lemon juice and parsley. Pan-Seared Lemon Sole. 2 eggs. 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. 1 1/2 pound sole filets. Dredge fish through flour and place in egg mixture. I know this from personal experience. This is one of those recipes you need to have in your repertoire. fat, calories, and eliminate sodium by replacing butter with olive oil, but sacrifice a little taste. Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Ingredients. 6-7 oz. Lower sat. 1 Preheat the broiler. Bury the filet in the bread crumbs and press lightly so they adhere. Beat the egg with the water in a large flat-bottomed bowl. Once you’ve got the taste in your mouth, you can move on to more complicated recipes. Then dip the fish in the egg wash, coating both sides and wiping with your fingers to remove any excess. The French culinary lexicon is full of names for sole filets poached and garnished in different ways. Dredge the fish fillets, one at a time, in the flour to coat both sides, and then transfer into the dish of eggs. (The recipe can be prepared up to this point and refrigerated on the rack over the baking sheet for up to 6 hours.). Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a This would work well with many other kinds of fillet: grenadier, lingcod, Petrale or Pacific Dover sole, rockfish, or white Seabass, to name a few. When the butter is hot enough, lay each filet in the skillet, being careful not to crowd the fish. It’s easy enough to check: Just touch a corner of the breaded food to the fat. This should only take 20 to 30 seconds more; do not let the butter burn. Get a Google Map to Scott's Seafood on The River. Fish: 1/2 cup all purpose flour 4 sole fillets (each about 3 to 4 ounces) Beat the eggs and set aside. And in California, that’s what counts. Place in skillet; cook until lightly browned and the fish flakes easily with a fork, about 2 minutes on each side. In fact, though we call petrale a sole, it is not. And call me a wine geek, but I think there’s a subtle minerality to the flavor. However, other delicate fish could be treated to … That is only a term of, shall we say, commercial convenience. Others include lemon sole, petrale sole, and small flounder. 1 tbsp capers. But it doesn’t matter how much egg wash you use, the crumbs still won’t stick if the surface of the filet is wet. As with any other great ingredient, there is a ladder of preparation you should follow. Frying in butter makes a difference in flavor, but if your conscience won’t allow it, peanut oil or corn oil will work well too. Ingredients. Many years ago I was hosting a dinner party and thought I’d do a little Dover sole en papillote -- steamed with aromatic vegetables in individual handmade paper sacks to be opened at the table. 1 teaspoon coarse kosher salt. Heat non-stick skillet to medium and coat bottom with a little oil. Talk to your fishmonger about these fish and find out the freshest options available to you. Reduce first six ingredients by half in sauce pan. 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