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Petrale Sole Fillet with a Soft Herb Crust and Chive Crushed New Potatoes Recipe
Petrale Sole Fillet with a Soft Herb Crust and Chive Crushed New Potatoes
David Hawksworth, West Restaurant, Vancouver
Flavors of British Columbia
Total time: 30 to 60 minutes

Preparation time: 15 minutes
Cooking time: Under 30 minutes

Difficulty: Easy
Chef's Note

West has provided the ideal platform for David Hawksworth to showcase the skilled technique and deep respect for traditional cooking methods he learned in Europe. Introducing bold, innovative combinations and an insistence to use only the freshest and best local, seasonal ingredients have become his trademarks. He maintains a relentless drive for perfection and his cooking ability has been recognised by both local and international food media.

Cooking tip

Petrale Sole, like other flatfish, is a very soft, moist fish that is vulnerable to mushiness if cooked too long. Brevity of cooking time is essential.
Ingredients for 2 servings
- 2 fillets of Petrale Sole
- 5 small new potatoes, cooked in boiling water
- 20 g (2 tbsp.) chives
- 10 spears of asparagus
- 4 shiitake mushrooms
- 10 pearl onions
- 1 big handful of fresh spinach (preferably young leaves)
- Butter or olive oil
Herb crust
- 80 g (3 oz.) bread crumbs
- 25 g (1 oz.) parsley
- 40 g (1 1/2 oz.) gruyere
- 100 g (6 tbsp.) softened butter

Herb Crust

  1. Purée together all ingredients;
  2. roll out into a thin sheet.


  1. Cut the herb crust to the shape of the sole.
  2. Place on top and bake in a medium oven till cooked.
  3. Place the crushed potatoes in the middle of the plate and form a line.
  4. Sauté the mushrooms, asparagus and baby spinach with butter and/or olive oil.
  5. Place on top of the potato and just falling to the sides.
  6. Gently remove the fish and lift on.
  7. Froth your sauce and pour around.
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