Shallow Poached Petrale Sole with Sauvignon Blanc Reduction

Pearly-white, spiced and wine poached sole is rolled into a tube shape, then crowned with a sauce of reduced wine, tomatoes and mushrooms.

Ingredients

• Vegetable Stock  ·  2 cups 
• Petrale Sole Fillets  ·  4 
• Tooth picks or Small Skewers  ·  8 
• of Parchment Paper or Foil  ·  1 piece 
• Olive Oil  ·  1 tablespoon 
• Garlic, minced  ·  2 cloves 
• Shallot, minced  ·  1 
• Button or Cremini Mushrooms, destemmed and thinly sliced  ·  8 ounces 
• Tomatoes, diced  ·  2 
• Williamson Sauvignon Blanc  ·  4 ounces 
• Herbie's Fish Cake Spice Mix  ·  2 tablespoons 
• Herbie's White Peppercorns Ground  ·  2 teaspoons 
• Herbie's Dill Tips  ·  1 tablespoon 
• a Lemon, juiced  ·  1/2 
• Butter  ·  2 tablespoons 
• Salt & Pepper  ·   

Instructions

This dish may look like a lot of work but it's really easy to make and you can substitute this dish with any normal fish fillet.

Pre heat your oven to 375 degrees.

Take the four fish fillets and slice them down the middle where they naturally separate. There should be a smaller piece and a larger piece that comes from the fish fillet as a whole. You should end up with 8 skinnier pieces.

With the flesh side up season the fillets evenly with Herbie's Fish Cake Spice Mix, White Peppercorns-Ground, and Dill Tips. Then flip them over and season the other side with a little bit of salt to taste.

Turn the fillets back over so the flesh side is facing up. Starting with the skinnier tail end; begin rolling the skinny fillet up like you would a sleeping bag. Once it is rolled up all the way, place a toothpick or skewer through it so it does not unravel. Continue to roll each fillet until you have 8 individual fish rolls.

In a large saute pan heat 1 tablespoon of olive oil. Once the oil begins to shimmer add the garlic and shallot. Cook for about 1 min, then add Williamson Wines Sauvignon Blanc and bring it to a boil. Once it begins to boil add the vegetable stock, fish roll ups, tomatoes, and mushrooms. Bring all of it up to a boil and remove from the heat. Lightly cover the saute pan with a piece of parchment paper or foil.

Place the saute pan in the pre-heated oven for at least 8-10 minutes. Periodically check on the fish. As soon as the fish is flaky remove the saute pan from the oven.

With a pair of tongs carefully remove each fish roll up from the pan and set aside. Heat the rest of the ingredients in the saute pan over high heat. The idea is to reduce the liquid and vegetables to a sauce consistency. I would say reduce it by at least half. Right before you take it off the heat whisk in the butter and fresh lemon juice. Quickly add the fish back into the sauce just to reheat.

Serve fish immediately with the reduced sauce and enjoy with a glass of Joy Sauvignon Blanc.

Tommy's Tips:

• This recipe can be used with most flat white fish such as: flounder, tilapia, or dover sole.