Chef’s Recipe Series
Try these recipes straight from Scott’s Kitchen at home!
Petrale Sole Dore
- 6-7 oz. Petrale Sole (per person)
- 1 cup flour
- 6 eggs
- ½ cup half & half
Mix eggs and half & half together. Dredge fish through flour and place in egg mixture. Heat non-stick skillet to medium and coat bottom with a little oil. Place fish in pan and flip when brown (about two minutes). Cook other side until done. Plate and top with sauce.
Lemon-Garlic Butter
- ½ cup clam stock
- ½ cup sherry
- ½ cup milk
- 1 tablespoon garlic
- 1 tablespoon shallots
- ½ bay leaf
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 tablespoon flour
- ¾ lb. sweet butter
Reduce first six ingredients by half in sauce pan.
Make roux with 1 tablespoon flour and 1 tablespoon butter. Add reduced mixture to roux and incorporate together well with heat on low. Whisk in butter 2 tablespoons at a time. Add lemon juice, salt and white pepper. Use a little clam stock to thin if too thick.
