Baked Rolled Petrale Sole With Romesco Sauce
Baked Rolled Petrale Sole with Romesco Sauce Pairing with El Terrano Albarino 2019
INGREDIENTS
1 LB of Petrale sole filets (4 or 5 fillets) or any light flat white fish
like Dover Sole, Flounder, or Trout that you can roll
1/2 Avocado sliced 1 Tablespoon of Butter for Bottom of Baking pan plus 1
Teaspoon of butter on each fish Fillet
4 Tablespoons of plain bread crumbs
Salt and Pepper to taste on Fish fillets
INGREDIENTS FOR SPANISH ROMESCO SAUCE
1 14.5 Oz can of roasted diced tomatoes
10 Oz of canned roasted red peppers drained
1/2 cup of Blanched Slivered Almonds
5 large garlic cloves
2 Inches of crusty French bread torn into bite size pieces
1 Teaspoon of smoked paprika
1 Teaspoon of sweet paprika
2 Tablespoons of sherry vinegar
1/4 cup of olive oil
1/2 Teaspoon of salt
DIRECTIONS
1. If you have never tried Romesco sauce it is simply addictive, I can spoon it on just about anything even right into my mouth.
Romesco is a tomato-based sauce that originated from Valls,
Tarragona, Catalonia. The fishermen in this area made this sauce to be eaten with fish. What is Romesco sauce made of?
Traditionally, Romesco is made from roasted tomatoes and red peppers, nuts, garlic, and olive oil. It gets its zippy flavor from sherry vinegar, and a slightly smoky flavor with a touch of smoked paprika. Romesco sauce is easy to make and delicious on anything even my early morning eggs.
2. Start by adding olive oil to a sauté pan and turn the burner to medium heat. Yes a 1/4 cup of olive oil sounds like a lot but it flavors up the Romesco sauce and is needed. When the oil is hot add the blanched slivered almonds, whole garlic cloves, and crusty
French bread pieces. Stir so that the oil coats all of the almonds, garlic and bread. Very important tip you should not see aggressive bubbling from the oil, should only be a low simmer or the almonds and garlic will burn. Simmer for 5 minutes until you see a slight toasting on the almonds, garlic and bread. Turn off the burner and let cool down before adding it to a food processor.
3. In a food processor add the fire roasted tomatoes, fire roasted red peppers, smoked paprika, sweet paprika, sherry vinegar and salt. Take the sauté pan that has cooled down and pour all the ingredients almonds, Garlic, bread into the food processor. Don't forget to add every last drop of the flavored olive oil to the food processor. Turn on processor and let it go for 30 seconds until all the ingredients are combined together into a puree sauce.
4. Take the fish fillets and salt and pepper the top of the fillets. Spoon enough Romesco sauce on top of the fish filet that it covers the whole top of the fish fillet like pictured below. Remember you can use any flat fish that is easy to roll. My recommendations are
Dover sole, Flounder, thin lake fish like trout, fillet of Branzino or
Seabass would be amazing substitutes for Petrale Sole.
5. You want to slice the avocado last minute because it will start to oxidize and turn brown. With a butter knife cut the avocado in half, remove the giant pit and score inside the avocado to slice length wise small slices then remove the slices with a spoon I find the easiest. Lay the slice of avocado on top of the fish filet and start at the small end of the fish and roll the fish all the way up and tuck the end at the bottom to hold the roll.
6. In a oven roasting pan take 1 tablespoon of butter and spread it on the bottom of the pan. Place the rolled fish fillets in the buttered baking pan. Spoon more of the Romesco sauce on top of each rolled fish fillet. Then top each fish fillet with 1 tablespoon of plain bread crumbs. Lastly place 1 teaspoon of butter on top of the bread crumbs. 7. Place in a pre heated 400 Degree Fahrenheit oven for 13 to 16 minutes depending on the thickness of the fish fillets. The fish will flake easily when it's done and it will lose its translucent or raw appearance. I like to toast or grill the rest of the French baguette top with Romesco sauce and serve this dinner with my favorite vegetable.