Travel Oregon Blog

Recipe of the Month: Petrale Sole and Fennel Roulade with Blood Orange Beurre Blanc

Here at Travel Oregon, we feature a recipe each month from a local restaurant, using local ingredients. We hope you enjoy this month’s recipe!

This month’s Petrale sole recipe comes from Terrebonne Depot. Located at the gateway to Smith Rock State Park in Central Oregon, this full service restaurant serves locally grown foods and flavors in a casual environment. It’s housed in Terrebonne’s 100 year-old former train station and offers views of one of the best rock climbing parks in the west.

Petrale Sole and Fennel Roulade with Blood Orange Beurre Blanc (serves 4) (detailed recipe and instructions to follow)

Here’s our cast of characters. Not pictured: peppercorns

Step 1:Dice fennel and shallots, making sure to discard the fennel root.

Next, dice the lemon and oranges. An easy way to do this is to supreme the fruit (click for tutorial).

Now, it’s time to start the beurre blanc. Place the shallots, peppercorns, lemon and blood oranges in the saucepan along with your wine. Simmer until 2 tablespoons of the wine remains.

Then, add the whipping cream, and reduce by 1/3.

Next, strain the sauce, discarding the shallots, peppercorns and citrus.

Return the sauce to the saucepan and, over low heat, slowly whisk in butter.

Time to start on the fish! Saute the shallots and fennel until translucent.

After splitting the fish (see recipe), season with salt and pepper (hint: use more salt than you think you’ll need).

Spread the fennel mixture evenly over the fish, and roll into a pinwheel. Transfer rolled fish into ramekin (which you hopefully sprayed with a non-stick spray).

Place ramekins into a 375 degree pre-heated oven. Bake for 30 minutes.

When finished, invert ramekin so that the fish releases onto a serving plate.

Pour beurre blanc over the sole and garnish with sliced blood orange and shaved fennel. Enjoy!

The verdict: While this recipe has a lot of steps, it’s fairly simple! The sauce is quite rich, and very delicious. We’ll definitely be trying this recipe again.

We asked our friends at Sokol Blosser to pair a wine with this month’s recipe. They chose the 2008 Dundee Hills Cuvée Pinot Gris, and told us, “The refreshing acidity of the wine will pair nicely with that beurre blanc!”

Let us know if you try this, or any of our other Travel Oregon Recipes of the Month!

Petrale Sole and Fennel Roulade with Blood Orange Beurre Blanc (serves 4)

Download a Printable Recipe

Fish Preparation Ingredients
¾ (three-quarters) cup diced shallots
¾ (three-quarters) cup diced fennel
2 Tablespoons Olive Oil
(4) 6-8 oz Petrale sole filets boned and split length wise into two pieces each
Pan spray
4- 6oz oven safe ramekins

Sauce Ingredients
¾ (three-quarters) cup diced shallots
1 ½ (one and one-half) cups Oregon Pinot gris
4 blood oranges peeled and diced in 1-inch chunks
1 lemon peeled and diced in 1-inch chunks
10 black peppercorns
3 cups heavy whipping cream
8 Tablespoons of unsalted butter
Salt

For the Sauce:
Place shallots, wine, oranges, lemon, and peppercorns into saucepan. Simmer on medium heat until approximately 2 tablespoons of wine remains. Add heavy whipping cream and reduce by 1/3 (one-third). Strain sauce through fine mesh sieve. Discard oranges, lemons, shallots and peppercorns. Return sauce to saucepan and over low heat slowly whisk in butter.

For the Fish:
Preheat oven to 375F. Spray ramekins with non-stick pan spray. Sauté shallots and Fennel in olive oil until soft and translucent. Lightly salt and pepper the sole. On a clean cutting board lay the split filets lengthwise with the tapered ends overlapping. The entire length of the overlapping filets should be approximately six inches. Spread the shallot and fennel mixture evenly over the length of the filet. Starting at one end carefully roll up the fillet so the filling is on the inside of the fillet and it makes a pinwheel. Transfer fillet to ramekin. Bake for 30 minutes. Remove from oven and let cool for 5 minutes. Carefully invert ramekin so fish releases onto serving plate. Spoon sauce over fish. Garnish with shaved fennel and blood orange slices.

Tags: Central Oregon, Petrale Sole and Fennel Roulade with Blood Orange Buerre Blanc, recipe of the month, restaurants, Smith Rock State Park, Terrebonne Depot