Wild Mushroom & Oyster Ragout Petrale Sole with Tillamook® Garlic White Cheddar Sauce Recipe courtesy of Chef Geoff Gunn at the 2008 Taste of Tillamook County

Original Recipe courtesy of Chef Geoff Gunn at the 2008 Taste of Tillamook County

Wild Mushroom & Oyster Ragout Petrale Sole with Tillamook® Garlic White Cheddar Sauce

Ingredients

Stuffed Sole Ingredients:

4 Petrale Sole filets

1 ¼ C. olive oil

2 Tablespoon Butter

1 Cup wild mushrooms, chopped

6 cloves garlic, thinly sliced

1 ½ yellow onion, diced

1 shallot, diced

2 ripe Roma tomatoes, seeded and chopped

2 Tablespoon Tomato paste

1 ¼ Cup Pinot Gris or other white wine

6 - 8 fresh oysters, chopped

2 Tablespoon flat leaf parsley, roughly chopped

1 ¼ Cup water

1 lemon, cut into wedges

Salt and pepper to taste

Cheese Sauce Ingredients:

1 ½ Cup heavy cream

3 Tablespoon Pinot Gris

1 Cup Tillamook® Garlic White Cheddar, shredded

Directions for Sole:

1.	Heat 2 Tablespoon oil in sauté pan over medium heat. Add onion, garlic, shallot, mushroom and tomatoes. Sauté until onions are soft and translucent. Add tomato paste and stir for 30 seconds. Add wine and stir for 30 seconds. Taste and add salt and pepper to desired flavor. Set aside to cool.

2.	Lay out the sole flat. Spoon ragout into center and role sole tightly around filling. Salt and pepper the tops of the sole. Heat remaining oil and butter in a clean sauté pan. Place sole with the seam side down in pan. Cook until lightly browned then gently turn over and continue to cook for 1 minute. Add water, cover pan and cook until sole is fully cooked (approximately 2 minutes). Serve with cheese sauce (below), lemon wedge and your favorite starch and vegetable.

Directions for Cheese Sauce:

Heat heavy cream and wine in a medium-sized sauce pan over medium heat until it starts to bubble. Turn off heat immediately to prevent boiling over. Add cheese and whisk until smooth. Keep warm on very low heat to prevent scorching.