Petrale Sole Filets with Strawberry Black Pepper Sauce

By: Greg Flores, Chef

Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executinve Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel.

Gezundheit! Most people don't realize that strawberry and black pepper pair very nicely together. Just like these flavors enhance each other in wine, they also do so in this dish.

4  6 oz. petrale sole filets

1 tsp. salt

1 tsp. pepper

1/4 cup flour

4 T. cooking oil

1 cup strawberries ( approx. 10 medium), sliced

3/4 cup BARGETTO Petite Sirah

1 T. honey

1 T. black pepper, ground

1/4 tsp. cornstarch

1/2 tsp. water

Procedure:

1. In a small saucepan, simmer strawberries and wine for 5 minutes.

2. Add honey and black pepper. Simmer for another 5 minutes.

3. Whisk cornstarch and water together in a small bowl, and then into sauce to thicken. Simmer for 1 minute and reduce heat to low.

4. In a medium sauté pan, heat oil over medium high heat.

5. Salt and pepper fish, then dredge in flour.

6. Place fish presentation-side down in pan and cook for 3 minutes or until golden brown.

7. Turn and cook for an additional 5 minutes.

8. Plate fish and spoon sauce on top.

9. Serve with potatoes and seasonal vegetables.

Serves: 4