Petrale Sole Fillet with a Soft Herb Crust and Chive Crushed New PotatoesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:100.4 kcal
Proteins:4.6 g
Fats:4.2 g
Carbohydrate:11.7 g
Fibers:1.7 g
Sugar:2.4 g
Cholesterol:16.5 mg
Sodium:66.4 mg
Calcium:41.4 mg
Energy:1265 kcal
Proteins:57.4 g
Fats:52.3 g
Carbohydrate:146.8 g
Fibers:20.9 g
Sugar:30.1 g
Cholesterol:207.7 mg
Sodium:836.5 mg
Calcium:521.5 mg
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INGREDIENTS
For 2 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
fillets of petrale sole
5
small new potatoes, cooked in boiling water
20
g
chives
10
spears of asparagus
4
shiitake mushrooms
10
pearl onions
45
big handful of fresh spinach (preferably young leaves)
butter or olive oil
*Herb crust
80
g
bread crumbs
25
g
parsley
40
g
gruyere
100
g
softened butter
METHOD
Herb Crust
- Purée together all ingredients;
- roll out into a thin sheet.
Method
- Cut the herb crust to the shape of the sole.
- Place on top and bake in a medium oven till cooked.
- Place the crushed potatoes in the middle of the plate and form a line.
- Sauté the mushrooms, asparagus and baby spinach with butter and/or olive oil.
- Place on top of the potato and just falling to the sides.
- Gently remove the fish and lift on.
- Froth your sauce and pour around.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
West has provided the ideal platform for David Hawksworth to showcase the skilled technique and deep respect for traditional cooking methods he learned in Europe. Introducing bold, innovative combinations and an insistence to use only the freshest and best local, seasonal ingredients have become his trademarks. He maintains a relentless drive for perfection and his cooking ability has been recognised by both local and international food media.
Cooking tip
Petrale Sole, like other flatfish, is a very soft, moist fish that is vulnerable to mushiness if cooked too long. Brevity of cooking time is essential.
