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Ginger Miso Petrale #FishFridayFoodies


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.

Comments

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

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

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

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

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

    ReplyDelete

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