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Originally posted by winetarelli:
- 0.69lb of petrale sole

I will make it with a thicker fish --

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Originally posted by Dom'n'Vin'sDad:
This sounds wonderful, winetarelli. I will add it to my list of recipes, with the notes to the things that you would do differently.....

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Originally posted by winetarelli:
Morel season just started- $29.99/lb for fresh morel around here. So I decided it was time to do something about it. Here is what I made, what I paired it with, and what I would do differently...

I was *really* hungry... had had nothing except carrots to eat so far... thus thigh large portion.

- 0.69lb of petrale sole (local wild flatfish, larger and firmer than most US flatfish -- almost like a true Dover Sole; this was 2 filets) -- thouroughly washe and patted dry.
- 1.5 - 2 oz chopped fine pancetta
- 0.2lb fresh morel, chopped very coarsely
- 3/4 cup red onion, chopped medium-coarsely
- 3 medium-small cloves fresh garlic, minced
- 1 tsp fresh thyme
- 1+ tbsp (unsalted) butter
- 1/2 tbsp EVOO
- sea salt and freshly ground pepper
- finely chopped fresh Italian parsely

I pre-heated the oven to 450f. Then I fried up the pancetta in a sautee pan over medium-high heat until the remaining fat was turning golden but not brown. Removed the meat and put into a bowl set aside, then dripped off most but not all the remaining fat. Added the Olive oil and butter and returned heat to medium-high. Added the oinion and sauteed for a couple of minutes. Turned heat to medium-low. Added mushrooms. Sauteed another minute and added garlic, thyme, salt and pepper, and re-added pancetta. Sauteed another couple of minutes. I turned off the heat, let the pot cool a moment, then added the fish, turning it in the pot to coat with the mixture. I put the pot in the oven and let bake for 10 minutes. Removed pot, plated fish, and garnished with the parsely.

Paired with a 2006 Torti Sparkling Rose (a great Italian sparkler from Oltrepo Pavese made primarily from Pinot Nero).

Overall impressions of the pairing and dish...

- The pancetta I used was too mild. This could have stood up to a richer pork-fat. Lardons, perhaps?
- I love sole, but this could have used a slightly firmer or more earthy fish -- still a mild white meat fish -- but maybe a Grouper, Mahi Mahi, John Dory, Opaka-Paka, etc.
- I under salted and peppered. I forgot to directly salt and pepper the fish as well as the sauce.
- You can never have too much morel. In my decision calculous, I was restrained by price, and that is all. I was right only to be restrained by price. The morel were FANTASTIC and added great flavor to the dish -- and worked wonderfully with both the fish and pancetta -- I could have used a quarter or even a third lb+ for this 2/3 lb of fish if price were not a concern and still the dish would have been in balance.
- Maybe forget the olive oil and use more butter. That or at least make the ration more than 2:1 in butter's favor. At least 4:1

The pairing was very good. The wine -- which could bemistaken for a true Champagne -- was earthy and paired very well with the morel. The pairing would have een better with a little more salt to the dish (I had overestimated how salty the pancetta would be).

Overall I liked this and thought it was an excellent dish to pair with wine. I coule even see pairing it with a lighter bodied red wine. Next time (and hopefully there will be a next time soon) I will make it with a thicker fish -- Oh, how I wish I had access to fresh Opaka paka! -- probably a Mahi Mahi based upon what I can get fresh. I'll use richer pork fat (lardons) and I'll use even more morel. I also think this may pair best with a Rhone white. So look for that.

cheers!

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Chopped fresh morels ...you've got to leave fresh morels whole