Lobster Stuffed Petrale Sole

Lobster Stuffed Petrale Sole
Lobster Stuffed Petrale Sole

A favorite West Coast fish, Petrale sole from Sitka Sound, prepared as a rich delicious seafood classic. This member of the flounder family (same family as halibut), will delight you. A perfect balance of delicately textured sole with sweet succulent lobster is made complete with nicely crusted creamed spinach, wild rice and vine-ripened tomato hollandaise. By our Corporate Chef Jeremy McLachlan.

Lobster Stuffed Petrale Sole

Serves 4

Lobster Stuffed Sole Ingredients

2 large filets of Petrale Sole, cut in half lengthwise
1 pinch Salty's Seasoning Salt
1 cup lobster stuffing
1/2 cup tomato hollandaise

Lobster Stuffed Sole Directions
  1. Place the filets down and check for bones.
  2. Season on both sides with seasoning salt.
  3. Pre-heat oven to 375 degrees.
  4. Spray a casserole dish with pan coating.
  5. Smear stuffing on the ugly side of the fish. Roll into rounds.
  6. Place on sheet pan and cook for 12 minutes.
  7. Place on serving dish and finish with a generous amount of hollandaise.
Lobster Stuffing Ingredients

1 6-8 ounce lobster tail
1 cup cream cheese
2 egg white (save the egg yolk for the sauce)
1/4 cup shallot, minced
1/2 tablespoon fresh dill
1/4 lemon, juiced
1 pinch) Salty's Seasoning Salt

Lobster Stuffing Directions
  1. Mix all ingredients together and let stand in fridge for 20 Minutes to set up.
Tomato Hollandise Ingredients

2 egg yolks
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon warm water
1/2 pound butter, melted
1 pinchs salt

Tomato Hollandise Directions
  1. Heat a small sauce pan half filled with water to medium high heat.
  2. Place either a metal or glass bowl over the simmering water.
  3. Place the egg yolks, tomato paste, red wine vinegar and water in the bowl.
  4. Whisk rapidly for 3 minutes.
  5. Add the hot drawn butter 1 tablespoon at a time slowly to emulsify egg yolk and butter to make a thick sauce.
  6. Season with salt.
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