Thread: Main Dishes
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Old April 26, 2006   #13
coronabarb
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Location: Roseburg, Oregon - zone 7
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Petrale Sole with Tomato Butter

1/2 pound mixed cherry tomatoes
1 1/4 tsps. minced tarragon
1/2 cup (1 stick) plus 1 Tbsp. butter
1 1/2 tsps. minced shallots
6 Petrale sole fillets (about 2 pounds)
Salt, pepper
Red wine vinegar
2 Tbl. oil, divided

Cut each tomato into lengthwise quarters and combine in a bowl with tarragon. Melt half-cup butter in a small saucepan over medium heat. Add shallots and cook until softened and fragrant. Remove butter from heat and let cool 2 or 3 minutes.

Lightly season fillets with salt and pepper. When butter is cooler -- still hot enough to soften the tomatoes but not so hot as to cook them through -- pour over the tomatoes and stir to combine. Stir gently to avoid smashing the tomatoes. Season to taste with salt (about 1 teaspoon). Add a few drops of red wine vinegar to taste. Set sauce aside while cooking the fish.

Add 1 tablespoon of oil and 1 tablespoon of butter to a large nonstick pan and heat over high heat. Place one to two fillets in the pan, depending on the size, and cook until golden brown, 2 to 3 minutes. Turn fish over and cook 1 to 2 minutes until done. Add remaining oil to the pan as needed to finish cooking the remaining fish.

Place a fillet on each serving plate and spoon a portion of the tomato butter (about 1/3 cup) over the top. Serve immediately.
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