Coat fish in flour mixture and shake off excess. Wipe the pan clean with a paper towel. salt and fresh ground black pepper to taste. 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. In fact, though we call petrale a sole, it is not. 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. True sole is a family of North Atlantic fish (Solea) that is not found on our coast. When butter is melted, add 2 pieces of fish and cook, turning once, until golden, about 6 minutes. The first thing you need to know is that there’s more to breading than bread crumbs. You’ll just wind up with slightly bigger clumps in the pan. In the case of petrale, brush it with a little butter, broil it and serve it with lemon wedges on the side. But although other fish may compare with petrale, none surpass it. Pan-Seared Lemon Sole. Beat the eggs and set aside. 1 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. Try these recipes straight from Scott’s Kitchen at home! Simple as it is, this is a dish to swoon over. The flesh is fine-textured and delicately nutty. Now there is a true Dover sole and it is quite a fish -- connoisseurs consider it the king of all flatfish. To make sure the surface is good and dry, you need to dredge the fish in flour. 1/4 cup lemon juice. Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Petrale sole is as good as it gets. There are dishes more complicated than this, but none that taste better. The other trick is to make sure the fat is hot enough before you add the food. The French culinary lexicon is full of names for sole filets poached and garnished in different ways. Cook other side until done. Dredge the fish fillets, one at a time, in the flour to coat both sides, and then transfer into the dish of eggs. 1 Preheat the broiler. The ideal serving size is 3 to 4 ounces per filet. When my guests cut open those painstakingly prepared bags, the fish had melted into ... well, we’ll leave the description to your imagination. Thank goodness! That will absorb any surface moisture and ensure a good bond with the egg wash and bread crumbs. 4 eggs, beaten. Pat both sides of each filet dry with paper towels and season lightly with salt and pepper. Fish: 1/2 cup all purpose flour 4 sole fillets (each about 3 to 4 ounces) Cook other side until done. 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 ½ cup half & half. (The recipe can be prepared up to this point and refrigerated on the rack over the baking sheet for up to 6 hours.). Place fish in pan and flip when brown (about two minutes). I served it last weekend with some tender little turnips that I’d braised with minced shallots. Get a Google Map to Scott's Seafood on The River. Dip fillets in flour, then in egg. Dover sole, also known as black sole, is one of many kinds of flatfish that lend themselves well to this recipe. Whisk in butter 2 tablespoons at a time. Stir in shallots, garlic and capers. So even though we now have English sole, gray sole, lemon sole, rock sole, yellowfin sole and rex sole (another really good fish, very close to the sand dab), they are all pretenders. In a large skillet, heat 4 tablespoons butter and oil over medium heat. Lower sat. Top petrale sole recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Mix eggs and half & half together. When the butter is hot enough, lay each filet in the skillet, being careful not to crowd the fish. 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. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. It was incredible with a 2001 Clos du Val Chardonnay, one of the crisper California whites. Turn the filets; cook until you can easily slip the point of a sharp knife into the center, 3 to 4 minutes more. 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). each oil and butter in a 12-inch nonstick skillet over medium-high heat. Melt the remaining 2 tablespoons of butter in the skillet over high heat. That is only a term of, shall we say, commercial convenience. Then dip the fish in the egg wash, coating both sides and wiping with your fingers to remove any excess. 4 tbsp butter. Be creative and enjoy! 1/4 cup all purpose flour. The next step I’d recommend is breading it and pan-frying it in butter. Repeat to bread all of the filets. This is one of those recipes you need to have in your repertoire. 2 tbsp chopped fresh parsley. This sole, particularly when it is caught in deep water, has a tendency to turn to jelly when cooked. Perhaps the grossest example of misnaming is the so-called West Cost Dover sole. When it sizzles, whisk in the lemon juice and parsley. The dish that made Julia Child fall in love with French cuisine, Directions. West Coast Dover is Microstomus pacificus while the Atlantic is Solea solea (so good they had to name it twice!). But on the California dinner plate, petrale is king. It may not be a true sole, but it sure knows how to act like one. Dredge fish through flour and place in egg mixture. 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. Now is the time to enjoy petrale. Heat non-stick skillet to medium and coat bottom with a little oil. Working 1 filet at a time, lay the fish in the flour and dust both sides, shaking off any excess. Plate and top with sauce. 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, wait 20 or 30 seconds more and try again. That would never happen with petrale. 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. Petrale Doré Firm, Sweet Local Sole, Lightly Egg battered with Garlic-Lemon Butter, w/Scoma's Tartar Sauce. And call me a wine geek, but I think there’s a subtle minerality to the flavor. 1 tbsp capers. Baked Sole Fillet, The Mediterranean Way. 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 … Dredge the fish fillets in the flour mixture. Others include lemon sole, petrale sole, and small flounder. fat, calories, and eliminate sodium by replacing butter with olive oil, but sacrifice a little taste. Bury the filet in the bread crumbs and press lightly so they adhere. 6 eggs. Very Good 4.2/5 (12 ratings) Lemon Sole. Our flatfish are members primarily of the far-flung halibut and flounder clans. If they are very large, cut in half widthwise on the diagonal. Place fish in pan and flip when brown (about two minutes). As with any other great ingredient, there is a ladder of preparation you should follow. Lightly oil a large baking sheet. Raised Catholic, I grew up eating fish every Friday (not just during Lent as the custom goes these days). 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. But unless you’re paying more than $20 a pound, that is not the fish you’re buying in West Coast fish markets. 1 teaspoon coarse kosher salt. Mix eggs and half & half together. Place about 1 cup of flour in the middle of a large dinner plate. Serve immediately. If it’s hot enough, you’ll hear a delicious sizzling sound. Heat 1 Tbsp. From San Francisco Chronicle & SFGate.com. Make roux with 1 tablespoon flour and 1 tablespoon butter. The best glue is an egg wash -- just a whole egg and a little water beaten smooth with a fork. Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with … BB was not so much into, as he called it, chipped tuna on toast, but is a great lover of Extremely flavorful, quick, and low sodium way to prepare this (or any other) light fish. Remove to a platter lined with paper towels and keep warm. 2 teaspoons finely grated lemon peel. This easy recipe was sent to us from member Jamie Kohlmann, who found it through the New York Times cooking section online. 6-7 oz. If you’re doing it right, it’s messy, and if you’re doing it wrong, it’s awful. In fact, though we call petrale a sole, it is not. 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. Use a little clam stock to thin if too thick. Cook until the underside is golden brown, 4 to 5 minutes. Grilled Sand Dabs Lemon-Caper Butter. The pros use just one hand for dipping in the flour, egg wash and bread crumbs, leaving the other free (and clean) to press the coating into place and transfer the food to the fryer. Put about 2 cups of bread crumbs in the middle of another large dinner plate. Ingredients. Petrale Sole (per person) 1 cup flour. Remove the fish from the oven, salt it lightly, and put it on a serving plate. When ready to cook, melt 4 tablespoons of butter in a large skillet over medium-high heat. However, other delicate fish could be treated to … Add in about 3 tablespoons butter to the hot skillet. Lay the fish in the dish (es) and season with salt and pepper. 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. That is only a term of, shall we say, commercial convenience. In the early days, it was a way of selling an unfamiliar product to a transplanted audience, just as red wine from Modesto used to be called Burgundy and blue cheese from Petaluma Roquefort. This should only take 20 to 30 seconds more; do not let the butter burn. It’s a three-step process: flour, egg wash and bread crumbs. Petrale is the best West Coast substitute for any of those. If it does not, remove the fish and let the butter heat a little more. Dredge fish through flour and place in egg mixture. Reduce first six ingredients by half in sauce pan. Petrale Sole with Green Garlic, Turnips, Confit Potatoes 5 from 1 vote Here is a wonderful fish recipe that uses local, west coast petrale sole with green garlic in multiple facets. Once you’ve got the taste in your mouth, you can move on to more complicated recipes. Beat the egg with the water in a large flat-bottomed bowl. Heat non-stick skillet to medium and coat bottom with a little oil. 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 … If it’s not, the coating will soak up all the oil and wind up gloppy and unappetizing. Place about 1 cup of flour in the middle of a large dinner plate. You wind up with chunks of coating floating in the fat and nothing left sticking to the fish. It’s easy enough to check: Just touch a corner of the breaded food to the fat. Directions. They are at their most plentiful from January through March. We still eat fish almost every Friday (old habits die hard) and are always looking for new ideas to cook with the fresh fish we find at the market. Beat the egg with the water in a large flat-bottomed bowl. 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. Put the flour in a separate, shallow dish or bowl, and place next to the bowl with the beaten eggs. 2 cups flour. Heat a large skillet over high heat. 2 eggs. Turn the And in California, that’s what counts. Talk to your fishmonger about these fish and find out the freshest options available to you. Member Recipes for Petrale Sole Baked. Petrale is the best West Coast substitute for any of those. Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes. Ingredients. Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat. Drizzle with the lemon butter. Russ Parsons is a former Food writer and columnist and the former editor of the Food section at the Los Angeles Times. Yes, it’s simple, like so many classic preparations are, but it’s our go-to … Mix spices together in a another small bowl. And while Scoma's will celebrate 50 … 4 Petrale sole fillets (about 1 1/2 pounds total) 1/4 cup all-purpose flour. There’s a tinge of sweetness. Ingredients. It may be true that in the eyes of God, all soles are equal. Set the filet aside on a wire baking rack placed over a baking sheet. I know this from personal experience. When Al Scoma opened his eponymous seafood restaurant in 1965, San Francisco was a very different city than it is today. Breading food for frying is one of those things that makes some people a little nuts. The first time you fix it, start on the bottom, most basic, rung to best appreciate the flavor. When the butter has melted and finished bubbling, dip a corner of 1 filet into it; it should immediately begin to sizzle. Add reduced mixture to roux and incorporate together well with heat on low. (print-friend recipe to follow): Preheat your oven to 375 degrees F. In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Add lemon juice, salt and white pepper. 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