Petrale Sole with green peppercorn sauce

Name: Petrale Sole with green peppercorn sauce
Yield: Serves 4
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 cup (160 g) rice flour; Fine sea salt and ground white pepper; Upland cress or watercress, for garnish; Upland cress or watercress, for garnish; 1¼ pounds (570 g) petrale sole fillets; 1 tablespoon olive oil; 3 tablespoons finely chopped shallots; 1 cup (240 ml) chicken stock; ⅔ cup (165 ml) heavy cream; ¼ cup (60 ml) Cognac or brandy; ¼ cup (60 ml) Cognac or brandy; 2 tablespoons dry white wine; 1 teaspoon grainy Dijon mustard; 2 tablespoons green peppercorns in brine, drained; ½ teaspoon chopped fresh thyme; Fine sea salt and ground white pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Part of the big flounder family, petrale is a delicious fish and a San Francisco favorite. Any sole or other flatfish could be used here. The fillets can vary in size quite a bit in the market, so choose ones that are about the same size to make cooking and portioning easier.

Ingredients

Green Peppercorn Sauce

1 tablespoon olive oil
3 tablespoons finely chopped shallots
1

Americas
United States
San Francisco
Main course
California

Method

To make the sauce, in a heavy saucepan, heat the olive oil over medium-high heat. Add the shallots and cook until softened but not browned, about 2 minutes. Add the stock, raise the heat to high, and bring to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook to reduce to about ¼ cup (60