Recipes Nugget Markets Signature Recipes
Petrale Sole with Spring Vegetable Ragout
- Prep time
- 10 minutes PT10M
- Cook time
- 15–20 minutes PT20M
- Yield
- 4 servings
- Difficulty
Fresh vegetables like spring onions, fennel, king trumpet mushrooms and English peas bring out the best in this light, flaky fish.
Ingredients
- 4 portions Petrale sole (6 ounces each)
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1 spring onion, sliced into rounds
- 12 ounces king trumpet mushrooms, sliced lengthwise
- 1 bunch baby carrots, peeled and bias cut
- 1 fennel bulb, sliced
- ½ cup white wine
- 1 pound asparagus, bias cut
- 12 ounces English peas
Preparation
Preheat a nonstick sauté pan over medium-high heat. Season fish with salt and pepper. Add olive oil and half the butter to the hot sauté pan, then sauté fish skin-side up until golden brown, 2–3 minutes. Flip and continue cooking skin-side down to desired degree of doneness. Remove fish from pan and keep warm until serving.
Return pan to stove over medium-low heat then add 1 tablespoon of butter. Being careful not to burn the butter in the pan, add spring onions, mushrooms, carrots and fennel and sauté for 2–3 minutes. Deglaze the pan with white wine, then reduce by half. Add English peas and remaining butter then swirl to emulsify. Finish the sauce with and salt and pepper to taste.
Serve Petrale sole with spring vegetable ragout.
Techniques used in this recipe:
- deglaze
- deglaze: to use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing.