Saturday, February 25, 2017

Ginger Miso Petrale


This was part of a dinner I made for an event coming up in March. But, as I'm only sharing the cocktail recipe there, I will share this today. I combined a few different methods, making dashi to create a miso broth, then poaching the petrale sole from our Real Good Fish CSF in the style of 
Sole Véronique. I topped it with Crisped Mushrooms. Oh, my...pure deliciousness!

Ingredients

Ginger Dashi makes 4 cups
  • 4 C water 
  • two 2-inch piece dried seaweed
  • 1 C loosely packed dried bonito flakes (katsuobushi)
  • 1" knob of fresh ginger, peeled and quartered lengthwise

Miso Broth
  • 4 C ginger dashi
  • 1 generous T red miso

Sole
  • 6 filets petrale sole
  • 6 t fresh crab meat
  • 2 T butter
  • 1 t sesame oil

Garnish


Procedure

Ginger Dashi
Combine the water, seaweed, bonito flakes, and fresh ginger in a large pan. Bring to a simmer. Simmer for 5 minutes. Remove from the heat and let steep for another 5 minutes. Strain out the seaweed, bonito flakes, and ginger.


Miso Broth
Whisk the miso paste into the dashi until dissolved. Set aside.


Sole
Place 1 t crab meat on each fish filet and roll as tightly as you can. Melt butter in sesame oil in a large skillet and place rolled filets in the pan. 


Pour miso broth over the top of the fish. Bring the liquid up to a simmer. Cover and poach until the fish is opaque and firm, approximately 5 to 6 minutes.


To serve, move rolls into an individual serving bowl. Spoon the sauce over and around the fish. Garnish with crisped mushrooms and green onion. Serve immediately.

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