Oregon Petrale Sole w/Ruby Red Grapefruit Buerre Blanc & Honey-Braised Endive

Chef Ian Duncan from Vino Paradiso shares a delicious recipe for Oregon Petrale Sole. Read Timothy Nishimoto's wine pairing tips in the March/April 2008 Neighborhood Notes Newsletter.

Enjoy!







Oregon Petrale Sole w/Ruby Red Grapefruit Beurre Blanc & Honey-Braised Endive

1 lb. or 4 lg. fillets of Oregon Petrale Sole

4 heads Belgian Endive, ends cut, then split lengthwise, cut side salted
1 tangerine, cut into coins, with rind on
4 tbsp. honey
1 tbsp. whole coriander
3 cp. dry white wine (1 cp for braising endive, 2 for sauce)
4 tbsp. olive oil (2 tbsp for braising endive, 2 to saute fish)

1 med. shallot, minced
1 cp. cold butter, cut into cubes
2 Ruby Red grapefruit, peeled with a knife, then sectioned into “supremes” (cut down to the core, as close to the membrane as you can)
1 tbsp. parsley, roughly chopped
salt

To braise the endive
Pre-heat oven at 400 degrees. Heat oil in a saute pan on med-high, and brown the endive, cut side down. With one cup of the wine in a baking dish, place the endive in it, cut side up. Cover endive with tangerine coins, honey and coriander, cover the dish and place in center of oven for 20 minutes, or until tender.

For the beurre blanc (sauce)
In a large saucepan combine shallots and remaining 2 cups of wine. Reduce over high heat until liquid equals about 2 tablespoons, then take off the heat and whisk in the butter cubes until completely dissolved. Add salt to taste. Just before spooning over the fish, combine the grapefruit supremes, parsley and sauce.

To sautee the fish
Lightly salt the sole fillets with salt. In a large saucepan, heat 2 remaining tablespoons oil on med-high, then saute fillets until golden on each side, about 1 minute per side.

Serve fillets topped with beurre blanc and with endive on the side.
Serves 4
.