Recipe of the Month: Petrale Sole and Fennel Roulade with Blood Orange Beurre Blanc
Here at Travel Oregon, we feature a recipe each month from a local restaurant, using local ingredients. We hope you enjoy this month’s recipe!
This month’s Petrale sole recipe comes from Terrebonne Depot. Located at the gateway to Smith Rock State Park in Central Oregon, this full service restaurant serves locally grown foods and flavors in a casual environment. It’s housed in Terrebonne’s 100 year-old former train station and offers views of one of the best rock climbing parks in the west.
Petrale Sole and Fennel Roulade with Blood Orange Beurre Blanc (serves 4) (detailed recipe and instructions to follow)
Next, dice the lemon and oranges. An easy way to do this is to supreme the fruit (click for tutorial).
Next, strain the sauce, discarding the shallots, peppercorns and citrus.
The verdict: While this recipe has a lot of steps, it’s fairly simple! The sauce is quite rich, and very delicious. We’ll definitely be trying this recipe again.
We asked our friends at Sokol Blosser to pair a wine with this month’s recipe. They chose the 2008 Dundee Hills Cuvée Pinot Gris, and told us, “The refreshing acidity of the wine will pair nicely with that beurre blanc!”
Let us know if you try this, or any of our other Travel Oregon Recipes of the Month!
Petrale Sole and Fennel Roulade with Blood Orange Beurre Blanc (serves 4)
Fish Preparation Ingredients
¾ (three-quarters) cup diced shallots
¾ (three-quarters) cup diced fennel
2 Tablespoons Olive Oil
(4) 6-8 oz Petrale sole filets boned and split length wise into two pieces each
4- 6oz oven safe ramekins
¾ (three-quarters) cup diced shallots
1 ½ (one and one-half) cups Oregon Pinot gris
4 blood oranges peeled and diced in 1-inch chunks
1 lemon peeled and diced in 1-inch chunks
10 black peppercorns
3 cups heavy whipping cream
8 Tablespoons of unsalted butter
For the Sauce:
Place shallots, wine, oranges, lemon, and peppercorns into saucepan. Simmer on medium heat until approximately 2 tablespoons of wine remains. Add heavy whipping cream and reduce by 1/3 (one-third). Strain sauce through fine mesh sieve. Discard oranges, lemons, shallots and peppercorns. Return sauce to saucepan and over low heat slowly whisk in butter.
For the Fish:
Preheat oven to 375F. Spray ramekins with non-stick pan spray. Sauté shallots and Fennel in olive oil until soft and translucent. Lightly salt and pepper the sole. On a clean cutting board lay the split filets lengthwise with the tapered ends overlapping. The entire length of the overlapping filets should be approximately six inches. Spread the shallot and fennel mixture evenly over the length of the filet. Starting at one end carefully roll up the fillet so the filling is on the inside of the fillet and it makes a pinwheel. Transfer fillet to ramekin. Bake for 30 minutes. Remove from oven and let cool for 5 minutes. Carefully invert ramekin so fish releases onto serving plate. Spoon sauce over fish. Garnish with shaved fennel and blood orange slices.
About the Author: Rhiannon West Chamberlain
Rhiannon is a native Oregonian who grew up exploring the nooks and crannies of the Oregon Coast and daydreaming in Powell’s City of Books. She now lives in NE Portland with her husband and her new baby boy and looks forward to teaching him to love Oregon as much as she does. Rhiannon attended both the University of Oregon and Portland State University, where she studied Journalism and Mass Media. She claims to ‘bleed green’ and happily cheers for both the Ducks and the Vikings every chance she gets. In her free time, Rhiannon enjoys sipping Oregon Pinot, finding new restaurants, bargain hunting and trying new recipes – sometimes successfully. She has a child-like enthusiasm for trying new things and rediscovering old ones – such as skee-ball, mini golf, and big slides.
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