Recipe: Roasted Petrale sole | ABC7 San Francisco | abc7news.com

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By ABC7

Saturday, February 7, 2009

Roasted Petrale Sole, Artichokes, Mount Rose Potatoes & Meyer Lemon Marmellata
Serves 4

Meyer Lemon Marmellata:
1.5 C sugar
2 Tbsp kosher salt
½ Qt orange juice
1 rosemary sprig
1 thyme sprig
1 tsp whole black pepper
1 tsp cardamom pods
3 Meyer lemons cut into 1/8 inch slices

Place all ingredients except for Meyer lemons in a small saucepan and bring to a boil

Place all ingredients in a glass mason jar, adding the lemon slices, and close the lid

Place closed jar in pot of simmering water for 50 minutes

Remove from heat, chill and store in the refrigerator for 1 week before using

Artichokes:
6 baby artichokes, outer green leaves removed, tops cut off and bottoms peeled with pairing knife
3 Tbsp extra virgin olive oil
4 thyme sprigs
2 garlic cloves smashed
1 small shallot, peeled and cut into three
3 Tbsp white chardonnay wine
1/2 cup chicken stock
Parchment paper to cover the pot

Cut baby artichokes in half

Heat 3 Tbsp oil in sauté pan large enough to hold artichokes in one layer

Add shallots, garlic, thyme and artichokes

Cook until artichokes are roasted

Add wine and let reduce by half, add chicken stock and cover with parchment paper

Cook 5 more minutes until artichokes are soft

Remove artichokes and set aside

Strain cooking liquid and reserve

Sole:
4 large petrale sole, trimmed into 16 small fillets
4 lemon leaves, washed
1 Tbsp shaved garlic
1 Tbsp julienned shallots
1 Tbsp rough chopped parsley leaves
6 Tbsp extra virgin olive oil
2 medium size Mount Rose potatoes, sliced 1/8 inch thick, boiled till soft in salted boiling water (about 4 minutes) strained onto a sheet pan and chilled
Reserved cooking liquid from sole and artichokes
Cooked sole and potatoes
Cooked baby artichokes
½ head Castelfranco radicchio thinly shaved
1 pinch celery leaves
2 Tbsp Meyer lemon marmellata

Heat 3 Tbsp oil in a large sauté pan

Add shallots, garlic and lemon leaves. Let sizzle for 20 seconds before adding the sole fillets. Cook one minute on each side

Add potatoes and remove from heat. Add parsley and season with salt and pepper. Remove fish from pan and keep warm.

Strain cooking liquid from fish and place in blender with cooking liquid from artichokes. Emulsify with Extra Virgin olive oil and season with salt and black pepper.

Place finished sauce on the bottom of the serving dish. Top with potatoes, artichokes and sole and garnish with radicchio and celery leaves

Place few dabs of Meyer lemon marmellata over sole and serve

About Quattro Restaurant and Bar
Quattro Restaurant and Bar is located at Four Seasons Hotel Silicon Valley at East Palo Alto, 2050 University Avenue, University Circle, East Palo Alto, CA 94303. In the hub of Silicon Valley, on the San Francisco Peninsula, Quattro is just five minutes from Stanford University and will be open for breakfast, lunch and dinner seven days a week. Those desiring more information or to make reservations may call Quattro directly at (650) 470-2889, or visit http://www.quattrorestaurant.com.

2050 University Avenue
East Palo Alto, CA 94303
Phone: (650) 566-1200

Citrus Celebration (Saturday, Feb. 7, 2009)
Come celebrate the California fruits that bring sweetness, tang, and a little bit of sunshine to the winter table. Get your dose of C with CUESA as we kick off another year of culinary education at the farmers' market. Activities include a citrus variety tasting challenge, an orange juice toast to a farmer, a discovery station, and an orange smile digital photo booth.

Also, more information regarding the CUESA "Market to Table" program can be found below.
Website: http://www.cuesa.org/events/calendar/

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