How To make Fillet Of Sole Over Celery

Celebrity Chefs Recipes: Traci Des Jardins's Petrale Sole with Celery Root and Roasted Beets

Chef Traci Des Jardins shares one of her favorite dishes: Petrale Sole with Olive Oil Braised Celery Root and Roasted Beets. The earthy, bright flavors of the root vegetables and Meyer lemon sauce make this light dish truly shine.
Get this recipe on KQED's Celebrity Chefs:
Credits:
Author and Recipe Developer: Traci Des Jardins
Video Producer: Vic Chin, Video Camera: Peter Ruocco
Video Editor: Byron Thompson
Web Producer: Grace Cheung
KQED Food Executive Producer: Tina Salter

Simple And Easy BRAISED CELERY | Recipes.net

Pair your favorite meats with some healthy sides of veggies and try out this easy and tasty braised celery recipe! Apart from the celery, this side dish is also loaded with bacon that adds a slightly salty contrast to your brothy vegetables.

???? Check the full recipe on how to make Braised Celery here:

Ingredients:
1½ lb celery, cut into 1-inch sticks (leaves for garnish)
10 oz vegetable broth
5½ oz yellow onion, chopped
2 oz bacon, minced
1 oz unsalted butter, cut into cubes and chilled
1 tsp chopped parsley
Salt and ground black pepper, to taste

To serve:
Celery leaves

⬇️ How to make Braised Celery ⬇️
0:10 Preheat your oven to 300 degrees F.
0:13 Place your celery in a casserole dish. Arrange neatly.
0:17 Sprinkle the onions and bacon over celery along with chopped parsley.
0:34 Pour on the stock then dot with knobs of butter.
0:48 Cover dish and braise for 30 to 45 minutes.
0:54 Adjust seasoning with salt and pepper. Drain and serve along with any roasted or fried proteins.
1:11 Garnish with celery leaves and enjoy!

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Herb Crusted Petrale Sole

Chef Edward Higgins from the RingSide Glendoveer brings us an herb crusted petrale sole today. The combination of flavors in this recipe is amazing...sole, shrimp mousse, citrus vinaigrette, and more! Recipe below...

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Recipe

Herb-Crusted Petrale Sole with Oregon Bay Shrimp & Citrus Butter
*Serves 4 as a main course

1 # Petrale Sole Fillet (cut in half along the center line; you should have approx. 8 fillets)
TT Salt
Shrimp Stuffing (recipe to follow)
Herb Crust (recipe to follow)

For the garnish:
1 c Yukon Gold Potatoes (diced & blanched in salted water)
1/2 c Arugula (or pea tendrils)
1/2 c Wild Oregon Bay Shrimp
TT Citrus Vinaigrette (recipe follows), Salt & Pepper

Salt the fish to taste and refrigerate for a minimum of one hour to allow the seasoning to penetrate the fillets. Lightly season a foil lined baking dish with softened butter and arrange half of the fish in an even layer; spread some of the stuffing over the top of each fillet and top with the remaining fillets. Cut strips of the herb crust approximately the same size as the fillets and place over the fish bundles. Bake in a 350 degree oven until cooked through (about 12 minutes), remove from the oven and arrange on serving plates. Garnish with a salad of Oregon bay shrimp, potatoes, arugula and vinaigrette.

For the stuffing:
1 # Gulf Shrimp (peeled & deveined)
2 ea Large Eggs
1 p Cayenne Pepper
1/2 c Heavy Cream
TT Nutmeg, Salt & White Pepper

Combine all of the ingredients except for the cream in a food processor and chop until a paste is formed. Keep the machine running and slowly add in the cream little by little until the color has lightened and all of the cream has been used. Adjust the seasoning if desired. Place into a piping bag and refrigerate until needed.

For the herb crust:
1 bunch Parsley (roughly chopped)
1 bunch Tarragon (roughly chopped)
1 c Baby Spinch (washed & dried)
1/4 c Breadcrumbs
1/2 # Unsalted Butter (cut into 1/2 inch cubes, at room temperature)
TT Salt

Combine all of the ingredients except for the butter in a food processor and chop until a bright green dough is formed, then add the butter a little at a time until all of the butter has been used and the mixture is homogenous. Place in between two sheets of wax paper (you may also use plastic wrap) and use a rolling pin to form a 1/4 inch thick sheet. Refrigerate until needed.

For the citrus vinaigrette:
1/4 c Citrus Juice (use a mix of lemon, lime & orange)
1/2 c Grapeseed Oil
1 t Chives (finely sliced)
1 t Dijon Mustard
1 t Honey
TT Salt & Pepper

Combine all of the ingredients in a bowl and whisk together. Adjust the seasoning as needed with salt and pepper.

Pan Fried Petrale Sole | 30 minute meals | Dads That Cook

A quick and easy recipe for pan-fried Petrale sole (but any firm, white fish will do). Serve this alongside some rice and asparagus and the 'what's for dinner?' dilemma is solved!

Recipe:


Jason Glover, everyday dad and host of Dads That Cook, has a clear mission….He’s going around the country - and sometimes abroad - to find dads who love to cook and create incredible meals for their families. It’s simple. No Experts. Just Good Cooking!

Dads That Cook is a web series featuring some incredible dads from around the country and their amazing recipes. Join Jason Glover and the Dads That Cook community, and even bigger revolution.



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Cauliflower Puree w/ Petrale Sole /Entree – Bruno Albouze

Learn how to make a super smooth cauliflower puree and cook sole filet to perfection. Here is a doable and healthy recipe for all!
Pan-seared sole filet, cauliflower puree, romanesco broccolis, fresh herbs & lemon confit...
To get the full recipe go to
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Stir-Fry Celery With Fish Fillet | Chinese Cooking..

#easycooking #simpledish #healthy #recipe

● STIR FRY CELERY WITH FISH FILLET ●

INGREDIENTS:

● 3 to 4 stalks Celery

● 500 grms Sole Fish fillet or any fish fillet

● 4 to 5 Garlic cloves, minced

● 5 Slices ginger, shredded

● 1/2 cup of water

● 2 tsp corn starch

● Knorr dense soup or cubes

MARINADE:

● 1/4 tsp salt

● 2 tsp Shaoxing wine

● 1 tsp ginger juice

SAUCE OR GRAVY:

● 1/2 tsp white sugar

● 1 tsp corn starch

● 1/4 cup of water

● 2 tsp oyster sauce

PROCEDURES:

A) Rinse the fish fillet and dry with kitchen towel..Cut it into chunks..Add seasonings,salt,ginger and wine..Marinade it for 10 to 15 minutes..

B) Rinse the celery..Wipe and dry..Remove the celery stalks and strings..Cut into thick slices..

C) Slice ginger (shredded) and chopped garlic..

D) Heat oil and saute garlic and ginger..Add celery,put little bit of salt,knorr and little bit of water to melt knorr dense,stir fry for shorter time to keep it crispy..We want half cook.....( it depends on you if you cook until well done or soft ..)
Set aside..

E) In another wok or use the same wok,add oil and saute the remaining ginger and garlic over low fire..Pan fry the fish fillet chunks,add a bit knorr dense or cubes and stir fry until the fish is cooked through..

F) Add the Celery..Stir and Combine.Make Gravy or sauce and stir the sauce on your preferred consistency..Sprinkle some parsley and spring onion if you have..Serve when still hot..

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