Chef’s Recipe Series

Try these recipes straight from Scott’s Kitchen at home!

Petrale Sole Dore

  • 6-7 oz. Petrale Sole (per person)
  • 1 cup flour
  • 6 eggs
  • ½ cup half & half

Mix eggs and half & half together. Dredge fish through flour and place in egg mixture. Heat non-stick skillet to medium and coat bottom with a little oil. Place fish in pan and flip when brown (about two minutes). Cook other side until done. Plate and top with sauce.

Lemon-Garlic Butter

  • ½ cup clam stock
  • ½ cup sherry
  • ½ cup milk
  • 1 tablespoon garlic
  • 1 tablespoon shallots
  • ½ bay leaf
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ¾ lb. sweet butter

Reduce first six ingredients by half in sauce pan.

Make roux with 1 tablespoon flour and 1 tablespoon butter. Add reduced mixture to roux and incorporate together well with heat on low. Whisk in butter 2 tablespoons at a time. Add lemon juice, salt and white pepper. Use a little clam stock to thin if too thick.

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