Petrale Sole with Cauliflower
Petrale Sole with Cauliflower

Petrale Sole with Cauliflower, Roasted Grapes and Prune Chipotle Sauce

Puréed California Prunes improve the texture of sauces and provide a natural sweetness which balances the spice of this mole sauce.

Recipe courtesy of Chef Mark Liberman and the California Prune Board.

Makes: 4Prep Time: 30 minCook Time: 1 hour
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INGREDIENTS

  • Petrale sole:
  • 4 (115-120g) petrale sole fillets
  • 1/2 tsp. salt
  • 1/4 cup flour
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • 1 cup arugula leaves
  • Prune Chipotle purée:
  • 1/4 cup diced Spanish onions
  • 1 teaspoon extra virgin olive oil
  • 1/2 cup brandy
  • 1/4 cup red wine vinegar
  • 1 cup water
  • 1/4 to 1/2 cup chipotle peppers in adobo sauce
  • 1 cup California Prunes
  • 1/2 teaspoon fennel seeds
  • Cauliflower:
  • 1/2 cup browned butter
  • 1/2 tsp. ground nutmeg
  • 1 cups cauliflower florets
  • 2 tablespoons snipped fresh chives
  • 2 tablespoons chopped, toasted almonds
  • 2 cups grapes

DIRECTIONS

  1. To prepare sauce, gently cook onions in oil over medium heat until lightly caramelised.
  2. De-glaze with brandy and cook to burn off alcohol. Add remaining sauce ingredients and cook gently for 25 minutes or until California Prunes are soft.
  3. Place in a blender and purée until smooth, season with salt and keep warm.
  4. While sauce is cooking, preheat oven to 200°C.
  5. Combine brown butter, nutmeg and a pinch of salt in a medium bowl. Add cauliflower and toss to coat.
  6. Spread in a single layer on a parchment-lined baking sheet. Roast for 20 minutes or until lightly browned.
  7. Remove from oven and toss with almonds and chives; keep warm.
  8. To roast grapes, reduce oven temperature to 175°C, Toss grapes, 2 teaspoons of olive oil and a pinch of salt together in a small bowl. Transfer to a parchment-lined baking sheet and roast for 15 to 20 minutes. Remove from oven and keep warm.
  9. To prepare sole, heat butter and oil over medium heat in a very large skillet.
  10. Lightly season fish with salt and dredge in flour, shaking off excess.
  11. Add fish to skillet and cook for 2 to 3 minutes on one side or until golden brown.
  12. Flip gently and cook for 1 to 2 minutes more. Remove from pan with a slotted spatula.
  13. Spoon desired amount of California Prune Chipotle purée onto 4 plates and place fish on top.
  14. Reheat the cauliflower mixture, if necessary, and top fish with arugula leaves, cauliflower and roasted grapes.