Skip to main content

Ginger Miso Petrale #FishFridayFoodies

By

It's time for Fish Friday Foodies' November event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try!

This month, Wendy is hosting. She wrote: "Stuffing is not just for Turkey! Let's get creative and share some stuffed fish recipes. How about a whole stuffed fish, or stuffed shrimp or fish fillets, perhaps a stuffing recipe containing fish (oysters anyone?) or a lobster or crab imperial. Your only limitation is your imagination."

So, I let my imagination go wild, combining 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!

The Rest of the Stuffed Goodness


Ginger Miso Petrale
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.

Labels:

Comments

  1. A Day in the Life on the FarmNovember 17, 2017 at 5:15 AM

    I love that this fish is stuffed and poached. The poaching liquid sounds amazing Cam.

    ReplyDelete
  2. Jade Helm / Tasting PourNovember 17, 2017 at 8:27 AM

    Exotic for me. Ordinary for you. Love the crisped mushroom idea. Great for texture with fish

    ReplyDelete
  3. KarenNovember 17, 2017 at 6:11 PM

    I am so inspired by this recipe! I'm ordering some bonito flakes right now. This sounds amazing.

    ReplyDelete
  4. Sidsel Munkholm - AuthorNovember 18, 2017 at 5:32 AM

    You always have such exotic dishes, love to look at them, and drool.

    ReplyDelete
  5. Stacy RushtonNovember 18, 2017 at 9:06 AM

    Crab and sole! This would be a favorite for me, Camilla! That broth is sensational!

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more