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Petrale Sole with Potato Gnocchi and Arugula |
Ingredients
 Sole 4 filets
- Stuffing
- 1# Crab Meat
- 4 slices whit bread no crust
- 6 leaves of Arugula
- ¼ cup Cream
- ¼ cup Meyer lemon Mayonnaise
- Salt and pepper to taste
- Gnocchi:
- 2 Potatoes
- 3 egg yolks
- ½ cup flour
- 1 bu chives
- ¼ cup olive oil
- Salt and pepper to taste
- Lemon Sauce:
- 1 cup water
- ¼ cup lemon juice
- 1 stalk Lemon grass
- 2 sprigs thyme
- Salt and pepper to taste
- Arugula Froth:
- 1 cup cream
- 1 cup arugula
- 1 egg yolk
- 1 cup chicken stock
- Vegetables:
- 1# Porcinis
- 1 Tablespoon Butter
- 6 Leaves Arugula
- Drizzle Olive oil
- 1 ea Porcinis
Stuffing:
Soak
the bread in the cream for one hour and press the cream out of the
bread and fold it into the rest of the ingredients. Lay the filets out
on a cutting board and cut in half the length ways. Place a tablespoon
of the crab mixture on the tail end side and roll up.
Gnocchi:
Place
the potatoes on a sheet pan and in the oven at 350 degrees. When they
are done, about one hour, take the meat out of the skins and let cool
to room temperature. Add the rest of the ingredients and taste. Roll
out the dough to about ½ in rounds and cu 1/2in lengths. To cook boil
water seasoned with salt. Drop the pieces in the water and cool till
they float. Take them out and refrigerate.
Lemon Sauce:
Bring
the water up to a boil and infuse with the thyme and lemongrass for 10
minutes. Strain and add lemon juice, salt and pepper to taste.
Arugula Froth:
Bring
the cream, chicken stock up to a simmer, add the arugula and place this
mixture in a blender and blend till smooth. Strain and add egg yolk.
Froth with an emersion blender.
Vegetables:
The porcinis are
cut into bit size pieces and cooked in butter. For the salad place the
arugula in a bowl and thinly slice the porcinis season with olive oil,
salt and pepper.
To assemble:
In a hot sauté pan drizzle
olive oil, season the fish with salt and pepper and sear in pan till
golden brown. Turn the fish and set heat till low and cook for 4
minutes. In another pan place the porcinis, gnocchi and heat in
browning butter season with salt and pepper. Place the gnocchi down on
the middle of the plate place the 3 pieces of fish on top and with
space in-between. Dress the salad and place the salad in-between the
fish. Pour the sauce around the plate and then froth the arugula sauce
and place the froth on top of the filets.
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