Petrale Sole Roulade with Sauce Mornay, Delmonico Potatoes Featured

Petrale Sole Roulade with Sauce Mornay, Delmonico Potatoes

This dish is a balance of rich stuffing and sauce with a lean, mild white fish. Petrale sole is a wonderful clean-tasting bottom-dwelling fish that makes its residence here in the Pacific Northwest. The fish is stuffed into what we call a roulade. Because the fillets are thin and firm, we are able to roll the fish around the stuffing into a tight parcel that holds up well to being baked.

Petrale Sole Roulade with Sauce Mornay, Delmonico Potatoes

Serves 4


8 each 3- or 4-ounce fillets Petrale sole
1/2 cup bay scallops
1/2 cup bay shrimp
1/2 cup Dungeness crab
3 tablespoons parmesan cheese, shredded
1/4 cup panko
1 tablespoon tarragon, thyme or parsley, minced
2 teaspoons Salty's Seasoning Salt
2 tablespoons olive oil
2 cups Mornay sauce, recipe follows
Delmonico Potatoes, recipe follows

Preheat oven to 375 degrees F. In a medium bowl combine scallops, shrimp, crab, cheese, panko, herb and salt and mix well. Arrange sole fillets on wax paper. Divide stuffing (about 2-3 tablespoons) per fillet leaving a small amount of tail meat to begin the roll. Roll the sole up from tail end to head end and gently form into a roll with your hands. Place in an oven-safe baking dish brushed with olive oil and allow to set for at least an hour. Cover the sole with 2 cups Mornay Sauce and bake until internal temperature reaches 135 degrees F. (about 15-20 minutes).

Mornay Sauce Recipe

Yield 4 cups

8 tablespoons butter
8 tablespoons flour
4 cups milk
1 teaspoon salt
1 teaspoon white pepper
pinch of nutmeg
2 cups parmesan cheese, shredded

In a heavy bottomed sauce pan over medium heat, melt butter and whisk in flour. Stirring constantly cook for about 3 minutes without allowing the roux to brown. Slowly whisk in milk one third at a time until incorporated. Add spices and allow to simmer on low heat for about 15-20 minutes stirring frequently to keep flour from sticking. The mixture will get a little bit thicker. Remove from heat, stir in cheese and allow to cool. Use 2 cups for Stuffed Sole above and 2 cups for Delmonico Potatoes below.

Delmonico Potatoes Recipe

Serves 4

4 each russet potatoes
1/2 bunch green onions, slice diagonally 1/4-inch dice
2 cups white cheddar cheese, shredded
2 cups Mornay Sauce, recipe above
1/2 cup Parmesan cheese, shredded

Wash potatoes thoroughly and cook in simmering water until fork tender. Allow potatoes to cool and dice into 1/2-inch cubes. In a medium-size bowl combine cooled potatoes, green onions, cheddar cheese and Mornay Sauce. Adjust the seasoning with salt and pepper and place potatoes in an oven-safe baking dish. Top with Parmesan and bake in a preheated 375 degree oven for 20-25 minutes uncovered until cheese browns slightly on the top.

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