2006  2005  2004

OREGON

Chef Eric Jenkins: Astoria Consumer Center

 

 

 

 

Petrale Sole stuffed with Pink Shrimp & Dungeness Crab with Bacon & Green Onion Hollandaise & Baby Brocollini
Bacon & Green Onion Hollandaise

 

 

 

Petrale Sole stuffed with Pink Shrimp & Dungeness Crab with Bacon & Green Onion Hollandaise & Baby Brocollini (serves 6)

Ingredients: 8 oz. Petrale Sole Filets Dungeness Crab Meat Oregon Pink Shrimp Grated Parmesan Cheese Lemon juice Flat Leaf Italian Parsley, roughly chopped Salt & Pepper All purpose flour Extra virgin olive oil Baby brocollini, ends trimmed (Asparagus is a great substitute) Bacon & Green Onion Hollandaise

Portion/Unit: 6 12 oz. 12 oz. 3/4 Cup 2 Lemons 6 Tbsp taste 1 Cup 1/4 Cup 30 spears (approx. 1 lb.) See recipe

1. Preheat oven to 350 degrees.

2. Mix together the pink shrimp, crab meat, parmesan cheese, parsley and lemon juice. Season the mixture with a pinch of pepper and set aside.

3. Lay out the sole fillets and season each side with salt and pepper. Place about a 1/2 cup of the crab and shrimp mixture on one half of each fillet. Fold the filet over the crab and shrimp, tucking in any stuffing that sticks out. Lightly dust the top of each stuffed filet with some flour.

4. Heat the olive oil over medium high in an oven proof sauté pan. Gently add the stuffed sole filets flour side down. Panfry for 3-4 minutes or until golden brown. Carefully flip each filet, turn off heat, and pour off any excess oil in the pan.

5. Place the filets in the oven at 350 degrees for 5-7 minutes, or until the sole is cooked through.
Meanwhile, steam the broccolini spears over lightly salted boiling water for 4-5 minutes or until just fork tender. Drain well and set aside.

6. To serve, arrange 5 broccolini spears per serving on warmed plates. Carefully cut each stuffed sole filet in half, and place both halves on top of the broccolini. Top with warm hollandaise sauce and serve immediately.

Bacon & Green Onion Hollandaise

Ingredients: Butter, melted Egg yolks Bacon, chopped, cooked and drained Green onion, chopped Lemon juice Tabasco Cayenne pepper Worcestershire Salt & Pepper

Portion/Unit: 12 oz. 6 1/2 Cup 1/2 Cup 1 Lemon dash pinch dash taste

Place a stainless steel bowl over another pot of boiling water to make a double boiler. Add the egg yolks to the bowl, and whisk them continuously until frothy and the color begins to turn lighter yellow. Watch the heat closely. If the bowl becomes too hot, the egg yolks will begin to scramble. Take the bowl off the heat and slowly begin to drizzle in the melted butter, whisking constantly. The sauce should be thick enough to coat the back of a spoon. When all the butter has been added and is well incorporated, stir in the rest of the ingredients, and keep in a warm spot until ready to use. If the sauce thickens too much, whisk in a little water to thin it before using.