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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

May 28, 2014 at 9:45 AM

Anthony’s Restaurant offers a way to serve up sole

anthonys_logoThe bottom-fishing season is now in full swing from Puget Sound clear out in the Strait of Juan de Fuca and off the coast, and many anglers will be hooking into one of the more abundant species commonly referred to as flounder or sole.

Anglers don’t give enough credit to this highly tasty fish – which about 13 different species inhabit our marine waters – and Anthony’s Restaurant has a delicious recipe that’ll have you going back out on the water for more.

During the spring, summer and fall fishing seasons we’ll have weekly recipes and advice from now through October on how to cook up and dish out a wide variety of local seafood by other experts like Tom Douglas; Tiffany Haugen, Outdoor Cooking expert/author; tackle shop owners; local seafood-market owners; and fishing guides and charter services.

Here is the Petrale sole recipe provided by Anthony’s Restaurant (Note: While the recipe is written for Petrale sole it can be adapted with just about any type of sole or flounder species found in our marine waters):

Petrale_Sole

Petrale sole is an edible flatfish that is caught all along the West Coast of the United States. They are firm with a sweet, delicate flavor and an excellent source of low-fat protein and calcium. Flatfish quality varies, so the ones to look for will be uniform in color and have no bruising.

As the petrale is incredibly delicate by nature, the preparation will need to be equally as delicate. You can enjoy their natural sweetness by simply broiling the petrale in butter. Before they are cooked, there is a short set of bones towards the head (thick end) of the filet that need to be removed. If you’re facing the head of the fish looking down towards the tail, cut a small upside down ‘V’, with the tip of the ‘V’ pointing towards the tail of the fish. Then slowly lift the bones so that they detach from the filet.

Anthony’s Executive Chef Pat Donahue has provided a recipe that showcases the simplicity of the petrale that can be served with a seasonal accompaniment of your choice, Fresh Petrale Sole with Hazelnut Romesco Verde.

Chef Pat joined the team at Anthony’s in 1980 as a Line Cook at the HomePort in Des Moines. Within four months, he was promoted to Assistant Kitchen Manager, which he held for three years. Over subsequent years, he held two Chef positions, as the opening Chef at Anthony’s Seafood Grill in Bellevue and as Chef at the Everett HomePort prior to joining the Home Office team as Regional Chef in 1996. In 2008, Pat was promoted to Executive Chef. 

Fresh Petrale Sole with Hazelnut Romesco Verde

Ingredients: 

1 ½ pounds of Fresh Petrale Sole Filet

1 Cup of All purpose flour

1 teaspoon of Kosher salt

2-3 tablespoons of Butter

1-2 tablespoons of Olive oil

3/4-1 cup of Hazelnut Romesco Verde (see below)

4 cups of Saffron Paella (see below)

4 servings of your favorite seasonal vegetable

Hazelnut Romesco Verde:

1 cup of rough chopped spinach

¼ cup of chopped Italian parsley

1 teaspoon of chopped garlic

1 tablespoon of chopped capers

1 tablespoon of chopped green onions

1 tablespoon of chopped shallots

¾ teaspoon of fresh lemon zest

¼ cup of chopped toasted hazelnuts

1/3 cup of Olive Oil (mild)

Procedure:

Place rough chopped ingredients into a food processor and quickly blend in olive oil with short pulses. Store in tightly covered container in refrigerator for up to 1 day ahead.

Saffron Paella Rice:

2 cups of uncooked paella rice

5 ½ cups of chicken broth

½ teaspoon of Saffron strands (soak in 2 tablespoons of water)

¼ cup of butter

1 ½ tablespoon of Olive Oil

1/3 cup fine diced yellow onion

¼ cup dry white wine (optional)

Procedure: 

Melt butter with olive oil in a medium sauce pan over low heat. Stir in onions and cook until soft, add rice and cook until slightly golden for a nutty flavor. In a separate pan, bring the chicken broth to a boil and keep hot, add saffron to chicken broth.

Slowly add the hot broth to the rice 1/3 cup at a time, letting the rice fully absorb the liquid each time before adding in more broth. Cover and let sit on very low heat until rice is tender (approximately 10 minutes).

Procedure for Petrale Sole:

Trim sole filet of any bones (usually towards the thick end of the filet). Flour both sides and season with Kosher salt. Sear in a large skillet over medium high heat with melted butter and olive oil until golden and cooked throughout (thick end of fish will flake easily).

To Serve:

Place the fish on top of the saffron rice and top with Romesco.

Yields: 4 servings.

 

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