Try this petrale sole recipe with green garlic. This is a fantastic dish that is sure to win over any family member or guest.
Here is a wonderful fish recipe that uses local, west coast petrale sole with green garlic in multiple facets. This is great petrale sole recipe that is an end of winter dish going into spring.
Aesthetically, green garlic looks a lot like a green onions but instead of round tops like the onions, the garlic are normally a little flatter. The flavor is more garlicky tones than onion as well. The recipe is pretty straight forward as far as ingredients and flavors.
This is a great sole recipe that can be loved by any of your guests. I used the garlic tops for the sauces and pickled the stalks as well.
I served the dish with confit potatoes and turnips to round out the dish. Here is the petrale sole recipe, I hope you enjoy it.
Petrale Sole with Green Garlic, Turnips, Confit Potatoes
- 1 1/2 lb petrale sole (cut into 6 oz each)
Green Garlic Broth
- 3 cups water
- 2 cups green garlic tops
Green Garlic Sauce
- 2 cups garlic broth reduced
- 3 tbsp butter
- 1 tsp salt (to taste)
Green Garlic Gel
- 1 cup green garlic broth
- 1 tsp agar agar
- 1/4 tsp salt
Pickled Green Garlic
- 1/2 cup greeen garlic (stalks sliced)
- 1/2 cup rice wine vinegar
- 1/3 cup sugar
- 1 tbsp salt
Confit Potatoes
- 12 oz potatoes (marble or fingerling size if you can find them)
- 2 cups duck fat
- 2 sprigs thyme
Yellow turnip Confit
- 1 lb yellow turnips
- 2 cups duck fat
- 2 sprigs thyme
Vegetables
- 8 oz brussel sprouts
- 4 oz Maitake mushrooms
Garnish
- 2 tbsp chives (snipped)
For confit potatoes
-
Wash potatoe and pat dry. Then place them in a small pot with duck fat, thyme. Bring the pot up to a low simmer. Keep on low and cook for roughly 30 or until tender and cooked through (test with a cake tester). Turn off the heat and set aside and keep warm.
For confit turnips
-
Wash turnips and pat dry. Then place them in a small pot with duck fat, thyme. Bring the pot up to a low simmer. Keep on low and cook for roughly 30 or until tender and cooked through (test with a cake tester). Turn off the heat and set aside and keep warm.
For the green garlic broth and gel
-
Bring 3 cups of hot water to a boil. Place blanched tops in a vita mix. Pour the water over top and puree until smooth. Strain through a fine mesh strainer.
Place 1 cup of the broth in a pot with agar agar and cook for 3-5 minutes stirring constantly. Season with salt a pour into a shallow dish. Place in the refrigerator for at least an hour or until set.
Then take a knife and cut the hardened gel and place in a vitamix. Puree until smooth and pour into a squeeze bottle. Set aside for later.
For the green garlic sauce
-
Take the leftover 2 cups of the garlic broth and reduce it by half. Then stir in the butter and adjust seasoning with salt and lemon juice if need be.
To Finish
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In a large saute pan add 1 tbsp of butter and duck fat with the mitake mushrooms. Cook for 4 minutes and then add the potatoes, the fried brussels, turnips.
Season with salt and pepper and keep warm. Meanwhile, season the sole with salt on both sides and place it in a saute pan with 2 tbsp of olive oil on medium high heat. '
Cook for 2-3 minutes until golden brown and then flip over and cook for 1 minutes. Take your garlic gel and make a circle in the middle of the plate. Then place a spoonful of sauce in the middle of that. Place your vegetables in the middle of the garlic sauce.
Take the fish out and place on top. Place a few of the pickled garlic stalks on top of the fish along with snipped chives. Finish with a little olive oil around the plate. Serve and enjoy!
