Friday: Oregon Sole, Gratin & Mixed Greens Topped With Vinaigrette

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Oregon Sole is a very delicate, tender, flaky, light, and delightful fish. It only takes a minute and a half to cook the filet on both sides, so you’re going to want to do everything else before you cook the fish. Our one-pan gratin took all week to perfect: slice the fingerlings and parsnip thin, toss them with minced garlic, shallots, olive oil, and herbs, and then put it all in a small pan. Cook them in the pan with water and wine, and when the water is reduced, the potatoes are soft and moist and ready for the blend of parmesan, Romano, and Asiago cheese. While the gratin warms in the oven, plate the salad, cut the tomato and local green fig, and drizzle on the dressing—our handmade passion fruit and green fig vinaigrette. The greens we’ve chosen can be bitter, and on its own, green fig vinaigrette wasn’t enough to balance that. However, the tang and intense flavor of cured passion fruit helps the fig compensate against the powerful flavors of the greens. Once the fish cooks, plate it up and enjoy a beautiful, attractive dish with flavors that are perfectly paired together. You’ll come to find that the Oregon sole has just that—soul.
* This is a gluten-free dish.

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