I purchased a cookbook by Jay Harlow last year, West Coast Seafood, from which I'd yet to try anything so this was as good a time as any. Looking through the book, my eye was drawn immediately to this recipe. It also employed a different technique in sauce that looked interesting, so I went with it.
petrale sole fillets
sliced pepper strips with clove of garlic
how to soften butter instantly right from the frig?
put between wax paper and apply a rolling pin
gently sautéing the pepper and garlic in peanut oil
food mill with the finest disc
contents remaining after the milling
pepper-garlic sauce with the butter
after the whisking
floured fillets
sautéing the fillets
done
Ingredients:
Sauce:
2 tablespoons softened butter
1/2 large red bell pepper, sliced into thin strips
1 large clove garlic, peeled and left whole
2 tablespoons peanut (or vegetable) oil
Fish:
2 fillets of petrale sole
all-purpose flour - enough to coat the fillets
kosher salt
fresh-cracked black pepper
Directions:
Heat a skillet over a low flame then add the peanut oil. Sauté the pepper strips and garlic gently until very soft (this took about 10-15 minutes for me). Remove the skillet from heat and remove the pepper and garlic with a slotted spoon to put into a food mill with the finest disc, leaving the oil in the skillet for later. Process into a medium-sized bowl until all of the juices have been milled. You'll also want to make sure to skim anything remaining under the food mill disc into the bowl as well. Once the juices have cooled, whisk in the softened butter until it all combines into a sauce. Put aside.
Dredge the fillets in flour shaking off any excess then season with the salt and pepper. Heat up the skillet again over a medium-high flame, adding a bit more oil if necessary. Once hot add the fillets and cook on one side for about 5 minutes to a good color. Turn over and finish the other side until the meat starts to flake - about 3 minutes.
Remove from the heat and serve with the butter sauce.
