Chef Gabe Cabrera reveals the secret behind Salty's creamy, cheesy, chipotle Petrale sole

December 17, 10:50 PMSeattle Food ExaminerTraca Savadogo

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Seattle Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Salty's Executive Chef Gabe Cabrera shares his recipe for fish...comfort-food style.  "With the winter upon us, I think there's no better way to warm up than to enjoy a dish like the one I'm sharing.  It's creamy, cheesy, and spicy -- enjoy!"

Here, Petrale sole takes a dip in bread crumbs and then is pan-seared.  Fish is topped with a chipotle-spiced cream sauce and baked until oozing.  Finish the dish with your favorite recipe for garlic mashed potatoes and a side of vegetables.  Tip: The sauce comes together in a two-step process.  Chef Cabrera recommends making the cream sauce the night before.

Creamy, cheesy, chipotle Petrale sole

6 ounces Petrale sole
1 tablespoon butter
¼ cup creamy, cheesy, chipotle sauce (recipe follows)
2 tablespoons cheddar cheese
2 tablespoons bay shrimp
1 cup roasted garlic mashed potatoes
½ cup winter vegetables
1 teaspoon parsley, chopped

Cream sauce
(Yields 1 ¾ cup)
1 cup heavy cream
½ cup cream cheese
¼ cup goat cheese
Heat ingredients in a sauce pan over medium heat stirring constantly.  Transfer to a plastic container and chill (make sauce day ahead)

Creamy, cheesy, chipotle sauce
(Yields 4 cups)
1 ¾ cup cream sauce (see above)
3 teaspoons canned chipotle peppers, pureed
½ teaspoon Kosher salt

Mix ingredients and keep chilled.

Bread Crumbs
(Yield 1 cup)
¾ cup bread crumbs
2 tablespoons Parmesan cheese, shredded
1 tablespoon Italian parsley, chopped
2 teaspoons chives, sliced

Procedure:

1.     Take your fish filet and brush with canola oil and season with salt and pepper. Lightly crust fish with your bread crumbs and sear on a Teflon pan with a small cube of butter for two minutes on each side (approximately).  Remove fish from pan and set aside on a plate with a paper towel.

2.     Slightly oil a baking pan and place your fish filet on the baking pan, smother your fish with creamy, cheesy, spicy chipotle sauce and top with cheddar cheese and bake in a 350 degree pre-heated oven for about 4 minutes or until cheese melts.

3.     Place your roasted garlic potatoes (use your favorite recipe) in the center of your serving plate surrounded with your favorite sautéed winter vegetables (I recommend zucchini, yellow squash, red bell peppers and carrots all cut into small cubes and sautéed with whole butter, salt and black pepper)

4.     Place your fish right on top of your roasted garlic mashed potatoes and pour the sauce left on the baking pan on top of the fish.

5.     Garnish the fish with bay shrimp and sprinkle the Italian chopped parsley all around the plate.  

Chef Notes:
-The creamy, cheesy, spicy chipotle sauce recipe will give you enough for six servings. If you do not use it all, save it and try it chilled with carrots or celery sticks as dipping sauce. It’s wonderful!
-The chipotle peppers can be found at any store in the section where Mexican products are kept.
-This recipe also may be used with halibut or sea bass.