Peppered Petrale Sole With Mushrooms And Lavender Recipes

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PEPPERED PETRALE SOLE WITH MUSHROOMS AND LAVENDER

Most any mild white fish can be substituted for the sole: cod, orange roughy, tilapia, haddock, Dover sole, etc. For this particular recipe I chose Oregon-caught petrale sole. Mmm, I think this would pair well with a simple baked potato or fresh pasta and perhaps a tossed salad or grilled/roasted corn on the cob, if you ask me. Oh, and a glass of Sauvignon Blanc, s'il vous plait! Adapted from lavenderhillsofkentucky.com.

Provided by COOKGIRl

Categories     Spring

Time 20m

Yield 4 fillets

Number Of Ingredients 12



Peppered Petrale Sole With Mushrooms and Lavender image

Steps:

  • In a large skillet on medium heat, sauté mushrooms and garlic in butter for 1 minute.
  • Place fillets over mushrooms and sprinkle with the dried lavender (or my posted Lavender Rub), cracked black pepper (omit if using rub), and smoked paprika.
  • Cover and cook over low-medium heat for 5-10 minutes or until fish flakes easily with a fork, adding the tomato slices the last minute of cooking. (The petrale sole cooked a total of 6 1/2 minutes. fyi).
  • Garnish each fillet with lemon slices, green onions (and/or chives) and a sprig of fresh lavender. Season with salt, to taste.

2 cups sliced fresh mushrooms (used crimini and oyster mushrooms)
2 tablespoons butter
2 garlic cloves, peeled and minced
4 petrale sole fillets
1 -2 teaspoon dried lavender, crushed to release flavor (or try this-Lavender Rub)
cracked black pepper, to taste
1/4 teaspoon smoked paprika (I was judicious with the amount. Add more if you wish.)
lemon slice
1 medium tomatoes, chopped (I used an heirloom tomato)
2 green onions, thinly sliced or 1 tablespoon fresh chives, minced
4 sprigs of fresh lavender
salt, to taste

PETRALE SOLE WITH MEYER LEMON BEURRE BLANC

From San Francisco Chronicle & SFGate.com. "Beurre Blanc is an elegant sauce for fish & adding the sweet juice of Meyer lemons makes a fine finish for Petrale sole, onf our prized local fish & one of my personal favorites. However, other delicate fish could be treated to the sauce as well or even firm fleshed fish like halibut."

Provided by Trnquilit

Categories     Lemon

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



Petrale Sole With Meyer Lemon Beurre Blanc image

Steps:

  • On a surface covered with plastic wrap, scatter about 1/2 c flour; dip the fillet pieces lightly in the flour, sprinkle with a little salt & pepper & set aside.
  • In a frying pan, heat 2 T of butter over medium-high heat; when foaming, add the fish, a few at a time, uncrowded. Saute until golden, about 1 minute, turn & fry the other side another minute; remove to a plate & keep warm until all are completed.
  • In a saucepan over medium-high heat, combine the Meyer lemon juice & zest; add the cream & bring to a boil. Remove from the heat & add the remaining 6 T of butter, one at a time, whisking to melt.
  • Arrange the fish on a platter or 4 individual plates & drizzle with sauce; serve immediately.

Nutrition Facts : Calories 386.2, Fat 27.8, SaturatedFat 16.8, Cholesterol 153, Sodium 304.3, Carbohydrate 0.9, Sugar 0.2, Protein 32.5

flour, for dusting
finely ground sea salt
fresh ground black pepper
1 1/2 lbs petrale sole fillets
8 tablespoons butter, cut into 1 tablespoon pieces
2 tablespoons freshly squeezed meyer lemon juice
1 tablespoon grated meyer lemon zest
2 tablespoons heavy cream

PEPPERED SOLE

My daughter loves this recipe-it's the only way she'll eat fish. To top it off, it's good for her! -Jeannette Baye, Agassiz, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9



Peppered Sole image

Steps:

  • In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Place fillets over mushrooms. Sprinkle with paprika, lemon pepper and cayenne., Cook, covered, over medium heat 5-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with tomato and green onions.

Nutrition Facts : Calories 174 calories, Fat 7g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 166mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

2 tablespoons butter
2 cups sliced fresh mushrooms
2 garlic cloves, minced
4 sole fillets (4 ounces each)
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon cayenne pepper
1 medium tomato, chopped
2 green onions, thinly sliced

PAN-SEARED PETRALE SOLE WITH LOCAL WINTER VEGETABLES

Provided by James Boyce

Categories     Fish     Garlic     Onion     Vegetable

Yield Makes 4 servings

Number Of Ingredients 13



Pan-Seared Petrale Sole with Local Winter Vegetables image

Steps:

  • Sprinkle fillets with 2 1/2 teaspoons salt and 1 teaspoon pepper. In large nonstick skillet over moderately high heat, heat 1/2 tablespoon oil until hot but not smoking. Working in two batches (wipe pan clean and add 1 1/2 teaspoons oil between batches), fry fish until golden, about 3 minutes per side. Transfer to platter and loosely cover with foil to keep warm.
  • In large nonstick skillet over moderate heat, heat remaining tablespoon oil. Add leeks and garlic and sauté 2 minutes. Add butter, broccolini, cauliflower, and green beans and sauté until vegetables are crisp-tender, about 8 to 10 minutes.
  • Transfer vegetables to serving platter and sprinkle with remaining teaspoon salt and 1/2 teaspoon pepper. Top with fish and drizzle with any butter and pan juices remaining in skillet.

4 (6- to 8-ounce) fillets Petrale sole*
3 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons olive oil
2 small leeks (white and pale green parts only), halved lengthwise, rinsed, and thinly sliced
2 cloves garlic, finely chopped
2 tablespoons unsalted butter
1 bunch broccolini (6 to 8 ounces), quartered**
1 1/2 cups baby cauliflower, quartered (about 4 heads)***
1/2 pound green beans, trimmed
*Lemon sole, gray sole, or flounder may be substituted.
**Broccolini is sometimes called baby broccoli. If unavailable, use 1 1/2 cups broccoli florets (about 1 head).
***If baby cauliflower is unavailable, use 1 1/2 cups cauliflower florets (about 1 head).

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