With Billy Merritt
Wednesdays 9:30PM ET
Petrale Sole Recipe
Download Printable Recipe [pdf]
Provided By:
Chef: Victor Scargle
Restaurant: Julia's Kitchen
Serving Size: Serves 6
Ingredients:
1 large fennel root - peeled and chopped
1 cup heavy cream
1 cup water
Kosher salt
1 1/2 tablespoons clarified butter
6 five-ounce Petrale sole portions
White pepper
1/4 cup butter
1/2 teaspoon capers
2 tablespoons lemon juice
1 cup chicken stock - reduced to glacé (glaze)
1 tablespoon pine nut toasted
1/4 cup celery leaves
1/4 cup parsley leaves
Preparation:
Place fennel root in equal parts heavy cream and water to cover. Season with kosher salt and simmer until completely tender, then purée in blender until smooth (consistency of baby food). Place clarified butter in sauté pan on high heat. Season the fish with salt on both sides and white pepper on one side. Once smoking, place sole carefully in pan and reduce heat to medium high until golden brown. Turn and cook other side until golden brown (approximately 3 minutes depending on thickness of fish).
SAUCE:
Place butter in pan with capers on medium heat until dark brown with nutty smell, but not burnt. Remove from heat and add lemon juice to stop browning process, then add chicken glacé to emulsify. Finish with toasted pine nuts, celery leaves and parsley. To plate, place a pool of celery root puree in center of plate, top with fish, then spoon sauce over fish and around. Garnish with parsley sprigs.