Petrale Sole with Squash Blossoms
This is a dish I concocted inspired by my time in the kitchen at Quince Restaurant in 2004. Wild Petrale sole is rolled, steamed, and served over a squash blossom purée with fried blossoms as garnish.
Ingredients
- 1.5 pounds Petrale sole
- 1 spring onion or regular onion
- 2 cups squash blossoms, stamen removed
- ½ cup heavy cream
- Salt & pepper
- Grapeseed or similar oil for frying
- 1 tablespoon butter
Instructions
- Roll the sole fillets and steam over boiling water until just cooked through yet still moist.
- In a pan, sauté 1 tablespoon butter with finely chopped onion until soft and translucent (not browned).
- Add squash blossom leaves (reserving some whole for frying). Sauté 2-3 minutes until completely wilted.
- Add to food processor with ¾ cup cream. Blend until smooth. Return to saucepan over low heat.
- Fry remaining whole blossoms (stamen removed) in grapeseed oil until crisp.
- Spoon purée into the center of warmed plates. Place rolled sole on top.
- Spoon more sauce over and around the fish. Garnish with fried squash blossoms.
💡 James' Tip
Because the sole is not heavily seasoned, you can really taste the freshness of the fish itself. Source the freshest fish possible from your fishmonger on the day you serve.
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