presented by the
Louisiana Seafood Promotion
and Marketing Board

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Ingredients

For the gold tomato sauce
4 lbs very ripe gold heirloom tomatoes
2 medium shallots, peeled and sliced
1 clove of garlic smashed
1 cup Pinot Grigio, or similar dry, fruity white wine
1/4 cup white wine vinegar
4 Tbsp Heavy Cream
salt and fresh ground pepper

For the Dungeness crab panzanella and red tomato vinaigrette
1 lb cooked Dungeness crab meat
2 Tbsp chopped tarragon
Juice and finely grated zest of one lemon
1/2 tsp Aleppo chili powder
8 half inch thick slices of day old crusty bread
1 pint mixed heirloom cherry tomatoes, quartered
1/2 cup thinly sliced red onion, preferably red torpedo.
Basil leaves from one bunch
1 thin skinned cucumber, either English or Armenian, seeded and sliced into half moons
1 lb very ripe red tomatoes
1/2 cup red wine vinegar
2 cups California extra virgin olive oil
salt and freshly ground pepper

For The Petrale Sole
4 each 6-8 ounce skinless Petrale Sole fillets
All Purpose flour for dredging
Salt and pepper
Canola oil or clarified butter for cooking
Minced chives

Cooking Method

Make the Golden tomato sauce first.
Put shallot, garlic, wine and vinegar into a sauce pan and reduce to 2-3 Table spoons, add in cream and simmer briefly.
While wine mix is reducing, cut the stem end out of the Gold tomatoes and quarter. Pass through the fine holes of a food mill or press though a mesh sieve, collecting the juice and pulp. Discard seeds and skin. Add tomato pulp into wine reduction, simmer for a 3-5 minutes. Strain sauce through a fine sieve or china cap and set aside.

Crab Panzanella
With a 3 inch ring mold cut 8 rounds out of the bread slices. Place on a sheet stray, season with salt and pepper, and toast until crisp and golden brown. Set aside.
Pick through the crab meat for any shells and break up into small pieces. In a mixing bowl toss the crab, tarragon, lemon zest and juice, Aleppo chili and a splash of extra virgin olive oil. Season with salt. Keep chilled until ready to plate.
In a separate mixing bowl, combine the quartered cherry tomatoes, cucumber, red onion and basil leaves. Dress with a splash of the red tomato vinaigrette (recipe follows). Adjust seasoning.

Red Tomato Vinaigrette
Using the same technique as for the gold tomatoes collect the juices and pulp, discarding seeds and skin. Add red wine vinegar to pulp, season with salt and fresh ground pepper, and slowly whisk in 1.5 cups of the Extra virgin olive oil.

Sole
On a medium flame, heat 2-3 Tablespoons canola oil or clarified butter in a large sauté pan. Season sole fillets with salt and pepper on both side and dredge in flour, patting off excess. Lightly sauté sole 2-3 minute a side until lightly browned and just done. Remove to a paper towel lined plate.
In the same pan, drain off excess oil or butter and ladle in gold tomato sauce, add fillets back to pan, and add in cold butter, swirling pan to emulsify. Baste the fillets a few times with the sauce. Add in chives.
Check the seasoning and adjust accordingly.

Plating
On a large rectangular plate, place a sole fillet to one side and spoon over gold tomato sauce. On the opposite side ladle a bit of the red tomato vinaigrette. Center one piece of toasted bread in the vinaigrette. Place a layer of crab salad on bread. Top with second piece of toasted bread, drizzle with vinaigrette and then finally top with cherry tomato mixture.

Ingredients

1- 1 1/2 pound cooked Dungeness crab meat, picked over for shells.
4 or 5 different colored heirloom tomatoes, cored
2 cloves of garlic, sliced thin
4-5 green onions, sliced thin, white and green parts separate
extra virgin olive oil
Grated parmesan cheese
Salt and black pepper
1 lb of dried thin spaghetti

Cooking Method

First peel and seed tomatoes.
Bring a 3-4 quart pot of salted water to a boil and have a large bowl of ice water set aside. Plunge the cored tomatoes into the boiling water just until the skins start to split and slip away from the flesh, timing will depend on the variety and ripeness of the tomatoes. Plunge into the ice water and let cool. Remove the tomatoes from the water and cut the tomatoes in half. Gently squeeze each tomato half, cut side down to remove the seeds, the skins should slip off, though they may need to be peeled with your fingers. Chop the tomatoes into 1/4 to 1/2 inch pieces and set aside.

Cook spaghetti according to instructions on box.

While the pasta cooks, heat olive oil in a large sauté pan over medium high heat. Add the sliced garlic and white parts of the scallions and gently cook until just tender. Add in the chili flakes, cook for a few seconds. Add chopped tomatoes, and cook until the juices start to reduce. Give the pan a splash of the pasta water if tomatoes get too dry. Season to taste with salt and pepper. When the pasta is cooked to al dente, drain and toss with the tomatoes, adding in the crab meat and reserved green scallions. The heat from the pasta and tomatoes will reheat the crab without overcooking it. Transfer into a large, warm bowl, drizzle with extra virgin olive oil, and sprinkle on grated Parmesan.