Stuffed with Caramelized Shallot, Fennel and Tarragon Mustard
Prep Time: 35 Minutes ~ Serves 4
Recipe by Gracie Schatz
Ingredients
4-6 oz. (medium size) fillets of Petrale Sole*
1 T. butter
2 T. oil (canola, avocado, safflower or rice bran)
2 large shallots, sliced *
1 large fennel bulb, sliced (reserve fronds for garnish)
3 cloves garlic, minced
½ cup pitted olives (whichever ones you like best!) *
1 large lemon, zested *
1 T. tarragon or Dijon mustard*
Splash of dry white wine*
* Available at Newman's Fish Company
Preheat oven to 375oF.
In a large cast iron or non-stick pan over high heat, melt butter and add oil. Add sliced shallot add fennel bulb and stir constantly, until they are golden brown, 10 to 15 minutes. Add garlic and reduce heat to medium, cooking until the garlic has softened, about 2 minutes.
Remove from heat and add pitted olives, zest from lemon, and splash of wine. Taste this mixture for saltiness. If it is very salty, there is no need to salt the fish. If it is bland, you can salt the Petrale. Lay your four Petrale sole fillets out flat on a clean surface. Spread a half tablespoon of tarragon or Dijon mustard on each fillet and then spread a ¼ cup of caramelized shallot and fennel filling evenly over the mustard. Roll the fillet up, starting at the tale (most narrow tip), until it is nice, tight roulade. On an oiled baking sheet or glass Pyrex dish, lay the roulades side by side. Make sure they are close together to prevent them from unrolling during baking. Bake for 10 minutes. The internal temperature should be 135oF, but you can just press down on the roulade and see if it has a firm bounce back. Once they are baked you can plate them and top them with any addition caramelized onion filling, fennel frond and a squeeze of lemon. These roulades are beautiful and easy to prepare.
You can add anything you like to the filling (spinach, Swiss chard, even bacon is great!), and prepare the filling ahead of time if you want a quick and impressive meal for your family or guests. They are lovely over scalloped potatoes, or just served with a fresh salad. Drink sparkling wine or a nice dry white and you will not be disappointed!
