Petrale or San Dabs Grenobloise
This is a classic French preparation that has become part of traditional American seafood cookery as well. The recipe recommends serving this with some rice pilaf and steamed broccoli, I personally like it with Yukon Gold mashed 'taters.
Wine Pairing: Sauvignon Blanc, Sancerre, Pinot Grigio or light-styled Chardonnay. The bottle we bought at Rosenblum this weekend should go well.
Serving Size: 4
8 each Sand Dabs, Large -- or petrale sole
1 cup flour
1 cup of fine bread crumbs
1 tablespoon sugar
1 tablespoon sea salt
1 teaspoon fresh ground black pepper
1/2 cup olive oil
1 1/2 sticks butter
1/4 cup minced shallots
1/2 cup sliced spring garlic
4 each lemon -- peeled and cubed
1/4 cup white wine
4 tablespoons capers
1/4 cup flat leaf parsley, chopped
1 each lemon -- quartered
1. In a shallow baking pan combine the flour, bread crumbs, sugar, salt and pepper. Dredge the fish in the seasoned flour*.
2. Heat the oil in a pan, and fry the fish on each side, turning only once. You want the oil hot but not smoking. Olive oil becomes fragrant when it is ready for you to fry in it. You will want a spatula and a fork for this.
3. Remove the cooked fish to a plate. Lower the heat, and pour off any excess oil.
4. Add the butter and when it foams and just starting to brown, add the shallots and green garlic and cook for one minute.
5. Add diced lemon and its juice, the wine and the drained capers. It will boil rapidly, and the butter will brown.
6. Add a dash of the caper vinegar, chopped parsley and spoon it liberally over the fish.
*Sugar in seasoned flour caramelizes when the fish is cooking, and the crust is darker and crisper.
**Notes: Sand Dabs are a species of small flounder. You may substitute petrale sole or even halibut.
Recipe is from Joey the Bay Cafe chef. He is so cute!