Baked Petrale Sole With AsparagusFeatured by Lucas & Lewellen Vineyards - Toccata Wines in the Gold Wine Club.
Pair this dish with your favorite White Blend from Gold Medal Wine Club!
• 1 1/2 pounds asparagus
• 1 lb boned, skinned petrale sole
• 1/4 cup all-purpose flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 cup unsalted butter
• 1 cup Lucas & Lewellen Estate Vineyards White Blend
• 3 1/2 tablespoons coarsely chopped fresh tarragon
• 2 1/2 tablespoons minced chives
Rinse and dry asparagus spears. Slice off the tougher white ends. Rinse sole fillets and pat dry. Combine flour, salt, and pepper in a shallow tray. Dust fish, one at a time, in flour mixture to coat and shake off excess.
Put 2 tablespoons butter in a 13x9- inch baking dish and 3 tablespoons butter in a large cast iron pan. Place pans in a 500°F oven until butter is melted, 2 minutes. Arrange asparagus in the first pan and turn to coat spears. Place sole fillets in the second pan with the 3 tablespoons of butter, flip to coat in the butter, and lay out in a single layer. Return pans to oven and roast until asparagus is tender and fish is opaque but moist-looking in center of thickest part), 4-5 minutes.
Transfer asparagus and fish to a platter. Pour Lucas & Lewellen Estate Vineyards White Blend in the cast iron pan which cooked the fish and and add 3 tablespoons tarragon. Set pan over two burners on high heat and bring to a boil. Stir until wine is reduced to 1/3 cup, about 2 minutes. Remove from heat and stir in remaining tablespoon of butter until blended.
Scatter remaining 1/2 tablespoon tarragon over baked fish. Serve with as paragus on the side and top with sauce.
Recipe provided by Lucas & Lewellen Vineyards.