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SPRING DINNER

Kitchen at The Ranch

Petrale Sole with Roasted Fruit, Vegetables & Micro Greens
Serves 2

Paired with 2014 Reata Los Carneros Chardonnay

FISH
3/4 Lb. Petrale Sole Fillets
1 Egg
2 Tbsp. Water
1 Cup Coconut Flour*
Kosher Salt
Freshly Ground
Cracked Black Pepper
3 Tbsp. Butter
EVOO
1 Meyer Lemon

Rinse fish fillets & pat dry. Season with kosher salt & freshly ground cracked black pepper. Beat 1 egg into a shallow bowl, add 2 Tbsp. of water & mix together. In another shallow bowl add 1 Cup of coconut flour* & season with kosher salt & freshly ground cracked black pepper. Take 1-piece of fish at a time & place in the egg wash, then dredge in the flour mixture being sure to have an even coating on each side. Repeat with the 2nd piece of fish. Set aside. Heat a non-stick pan, add 1 Tbsp. of butter & EVOO to the pan, allow to heat to medium-high, not smoking. Gently place fish in the pan & brown until it turns light golden in color before flipping over. Approximately 2 minutes per side. Add 1 Tbsp. butter & EVOO as needed. Fish will be done when it easily flakes & is no longer translucent. Remove from the pan & place on warm plates. Deglaze the pan with a splash of the 2014 Reata Los Carneros Chardonnay, 1 Tbsp butter & juice of fresh Meyer Lemon. Spoon over fish & serve immediately.

ROASTED FRUIT & VEGETABLES
2 Large Red Beets
2 Bosc Pears
1 Fuji Apple
1 Sliced Meyer Lemon
Kosher Salt
EVOO
1 Yellow Onion
Freshly Ground Cracked Black Pepper

Preheat oven to 350 degrees. Peel & cut the red beets into 3/8in. pieces. Peel & cut the yellow onion into quarters. Cut the apple into quarters & remove the core. Cut the pears into quarters & remove the core. Slice Meyer lemon into rings. Place everything in a large bowl & season with EVOO, kosher salt & freshly ground cracked black pepper. Place on a non-stick roasting pan, & roast in oven for 30 – 35 minutes until golden & tender. Remove & set aside.

MICRO GREENS
1 Package Mixed Micro Greens
Walnut Halves

Toast the walnut halves in a dry pan on the stove top. Heat until you can begin to smell the aroma of the walnuts. Remove from pan and set aside. Place the Micro Greens on each dinner plate. Add walnut halves atop the greens. Drizzle the lemon dressing atop
the greens.

DRESSING
2 Meyer Lemons
2 Tbsp. Lemon Olive Oil
Freshly Ground Cracked Black Pepper

Juice the lemons into a small glass bowl, add Tbsp. Lemon Olive Oil and freshly ground cracked black pepper. Whisk together and set aside.

COOKING TIP
You can substitute all-purpose flour for the Coconut flour*

SHOPPING LIST
3/4 lb. Petrale Sole Fillets (2-pieces)
2 Large Beets
2 Bosc Pears
1 Fuji Apple
3 Tbsp. Butter
4 Meyer Lemons
1 Large Onion
1 Egg
1 Cup Coconut Flour*
1/2 Cup Walnut Halves
EVOO (Extra Virgin Olive Oil)
2 Tbsp. Lemon Olive Oil
Kosher Salt
Black Pepper (such as Tellicherry peppercorns)

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