- 4 large petrale sole fillets (about I 1/2 to 2 pounds)
- Pinch paprika
- Kosher salt
- Freshly ground black pepper
- 1/2 cup pecan halves, lightly toasted and chopped
- 1/2 cup melted butter
- 1 cup Chardonnay
Preheat oven to 400°F. Fold one end of each fillet under as if you were going to stuff it. Place folded fillets on a lightly oiled roasting pan. Sprinkle with paprika and season with salt and pepper to taste. Sprinkle fillets with chopped pecans and drizzle with melted butter. Add wine to the roasting pan and roast until the translucency has left the center of the fillets, about 15 minutes, depending on the thickness of the fish. Transfer fillets to a warm platter, reserving pan juices for the Chardonnay Prawn Butter.
To serve, place Warm Fingerling Potato Salad in the center of each plate. Spoon the Wilted Rainbow Chard on top of the potato salad. Stack sole on top of the chard. Pool Chardonnay Prawn Butter around the stack. Serve immediately.