OIL POACHED PETRALE SOLE

INGREDIENTS

4 filets of sole, cleaned and dry
24 sweet cherry tomatoes
1/2 bu cilantro
1/2 bu mint
1/2 bu parsley
1/2 bu tarragon
1/2 bu chive
4 basil leaves
2 shallot, minced
2 tbs fish sauce
3 limes’ juice
2 tsp red chili flakes
3 tbs canola oil
salt and pepper to taste

For Poaching Oil
2 1/2 cups blended oil (75 canola 25 olive oil)
1/2 yellow onion, thin sliced
1 shallot, thin sliced
3 garlic cloves, crushed
1/2 stick lemongrass, thin sliced
1/2 fennel, thin sliced
1 orange, peels only
1 lemon, peels only
1 star anise
2 lime leaves

INSTRUCTIONS

1. For salad: Pick and tear all herbs and place into bowl. Add minced shallot, fish sauce, chili, lime, oil and ground pepper. Mix all ingredients, add salt and fish sauce to taste.

2. For tomatoes: Heat a small amount of canola oil in a pan on medium heat to the smoking point. Add tomatoes all at once - they should begin to pop (be careful). Season with salt and pepper and cook until all tomatoes have blistered.

3. For poaching oil: In a saucepot, heat a 1/3 cup of the oil over medium heat. Add ALL ingredients at once, begin to stir. Sweat all ingredients until sweet and aromatic. Add remaining oil. Cook on medium heat until small bubbles begin to break the surface. Place a lid on the pot, turn the heat off, and leave until it reaches room temperature.

4. For cooking sole: Place sole in a pan or roasting dish, salt the sole and let sit at room temperature for 30 mins. Add the poaching oil mix. Starting in a cold oven, place the dish in on the middle rack, turn oven to 300 degrees. By the time the oven has reached the cooking temperature, the sole will be cooked through. When done, the sole should be slightly opaque, and firm to the touch. Place sole on plate, salad on top, garnish with tomatoes.