Fresh Wild Pacific Northwest Petrale Sole
Honey Teriyaki and Tahini Drizzle
Cilantro and Pickled Ginger
Here I lightly flour and season the fish then sauté in half butter half olive oil over medium heat. The sole is plated then drizzled with Honey Teriyaki and Tahini sauces and topped with Cilantro and Pickled Ginger.
Do I expect to win the JOUST, just by drizzling two bottled sauces on a piece of fish and topping it with the third ingredient? No way. But I so loved the synergism of the elements of this dish, I do believe it is worthy of sharing.
Sole Meunière in honor of Julia Child