Sautéed Petrale Sole with Wild Ramp Vinaigrette, Hazelnut-Cauliflower Puree & Radish-Spring Onion Salad
by Chef Franco Console of Larks Home Kitchen Cuisine Ashland
Ingredients – Serves 4
1 bunch wild ramps
1 bunch flat leaf parsley
3 tablespoon olive oil
1 tablespoon rice wine vinegar
1 bunch radish
1 spring onion
2 teaspoon olive oil
1 head cauliflower
3 ounces hazelnut oil
¼ cup chopped Oregon hazelnuts
4 each of 3.5-4 ounce portions of Petrale Sole
2 ounces olive oil
¼ cup potato starch
Salt and pepper
Blanch ramps in boiling water for 20 seconds and shock in an ice water bath. Drain ramps on a paper towel. Place ramps, parsley tops, vinegar and 1 teaspoon salt and ½ teaspoon pepper (to taste) in a blender, and turn on low speed. Add olive oil and water until the consistency of the vinaigrette coats back of spoon but doesn’t run off. Set aside for plating.
Shave radish and onions paper thin on a mandoline. Mix with olive oil, pinch of salt and pepper (to taste). Set aside for plating.
Trim cauliflower and place in a pot covering with cold water. Bring to a boil and then allow to simmer for 20 minutes. Strain, but reserve some of the blanching liquid. Place cauliflower in a food processor with hazelnut oil, 2 teaspoon salt and 1 teaspoon pepper (to taste), and puree until smooth. Use reserved blanching water as needed to achieve smooth texture. Keep warm as you prepare to sear your fish.
Meanwhile, place chopped hazelnuts on a baking sheet in an oven pre-heated to 300 °F and roast for 12 minutes. Allow to cool and remove any excess husk. Rough chop, and set aside for plating.
Season fillets with 2 teaspoons salt and 1 teaspoon pepper (to taste) and lightly dredge in potato starch. Preheat sauté pan to medium high heat. Add olive oil, coating entire surface of the pan. Gently place fillets in olive oil, cooking for 2 minutes or until they turn golden brown. Flip and cook for 1 more minute (Petrale sole is a thin fish, so cook time is minimum). Remove from heat and pat excess oil with a paper towel.