Wednesday, November 17, 2010

Petrale - good local fish

I love this very simple way to cook a good local fish. Petrale is a type of sole and is a very mild flaky fish. The easiest way to cook it is to s&p the filet and then lightly dredge in some flour. In a large saute pan melt some butter and olive oil. When hot, add the filets - don't crowd! Cook a couple min on each side until brown. Remove fish from pan and then squeeze in some lemon juice and some extra butter off the heat. Pour over the fish and serve with a lemon wedge. The side dish is my fresh pea and goat cheese risotto. That takes a lot longer to cook than the fish, but you can do it first and then just quickly do your filets at the end.

Risotto with peas and goat cheese serves 4

about 3 cups good chicken stock
couple tablespoons olive oil
1/2 onion chopped
3/4 cup Arborio rice
1/4 cup dry white wine
1 cup fresh shelled peas (or frozen)
2 oz soft goat cheese

Keep the broth hot. In a saucepan heat the oil and saute the onion until soft. Add in the rice and cook a few min until lightly translucent. Pour in the wine and cook off. Add the broth about a cup at a time adding more when it's been absorbed and stirring almost constantly. When the rice is almost done stir in the peas and cook a couple more min. Remove from heat and stir in the goat cheese and s&p to taste.

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