Easy recipe for some wild pacific sole. Jp loves sole and It is a fish that isn’t always available in Texas but is more readily available on the west coast. This recipe is based around asian flavors and california’s tomatos and grapes. Simple clean flavors that really turned out great in the end. Here is the recipe I hope you enjoy it!

4 fillets Petrale Sole

4 tsp of kimchi paste (homemade or store bought)

1 cup of cherry tomatoes red and orange

1 cup of thomcord grapes

3 tbsp of soy sauce

1 stick of butter

2 tbsp olive oil

Pea puree

1 1/2 cup of peas

1 tsp of koji

2 tsp of miso yellow miso

1/8 cup of cream warmed

1 tbsp of butter

1/4 cup of cilantro leaves

salt to taste

Cilantro greens


For the Pea puree,

Place a small pot of salted water on high heat and bring to a boil. Once it boils place the peas into the water and cook for 2-3 minutes or until they just get tender all the way through. Then strain out the peas and place them in a blender with the rest of the ingredients. Puree all the ingredients until smooth. Adjust seasoning if needed with a pinch of salt (lime if you wanted as well). Set aside and keep warm

For the Sole,

Season sole with salt on both side of the fish. Then spread evenly a tsp of of kimchi paste on top of each fillet of sole. In a medium high pan add 2 tbsp of oil. Place the sole face down (with the kimchi paste) into the pan. Cook for 3 minutes or until golden brown. About 2 minutes into cooking the fish add your grapes and tomatoes to the pan. Flip over the fish and cook for another minute. Then take the fish out and place on 4 different plates. Add the butter and melt until the butter starts to brown all the way through. Then add the soy sauce and season if need be. Then spoon over the sauce, grapes, and tomatoes over top of the sole. Add the pea puree next to the fish. Garnish with micro cilantro, serve and enjoy!

petrale sole.JPG


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