This is a new dish I concocted a while back, inspired by my time in the kitchen at Quince Restaurant in 2004. I took wild petrale sole, rolled it and then steamed it (over boiling water, nothing more.
Ingredients (serves 4):
-1.5 pounds petrale sole
-1 spring onion or regular onion
-2 cups of squash blossoms, stamen removed
-1/2 cup heavy cream
-salt & pepper
-grape seed or similar oil
Then I took a tablespoon of butter and sauteed a finely chopped torpedo onion until soft and translucent (not browned). Next I added the leaves from my basket of little squash blossoms and sauteed another 2-3 minutes until the leaves were completely wilted. I took the whole mixture and added to a food processor with about 3/4 cup of cream. Once blended together I put back into a sauce pan and brought to a simmer over low heat.
Finally, I fried the rest of my blossoms whole (minus the stamen in the center which I removed) in a small pot of grapeseed oil.
To plate, I spooned a dollop of my puree into the center of a large, warmed plate. I carefully placed my rolled petrale on top and then spooned more of the sauce on top and around the fish. I garnished with the baby fried squash blossoms. I found this to be a very tasty dish. Because the sole is not heavily seasoned you can really taste the freshness of the fish itself, and I love the presentation. This will definitely have a place on my dinner party menus.
James is a food writer and Bay Area chef who owns and runs a private dinner party and cooking class business specializing in regional Italian and Spanish cuisine. See CookWithJames.com