Best Petrale Recipes

PETRALE SOLE WITH LEMON-SHALLOT BRUSSELS SPROUTS

Steps:

• Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.
• Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat. Coat fish in flour mixture and shake off excess. Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side. Remove from heat and season to taste with salt. Cover loosely with foil and set aside.
• Wipe out 1 skillet. Add remaining 1 tablespoon olive oil and heat over medium heat. Add shallots and sauté until almost translucent, about 2 minutes. Add brussels sprouts and broth. Increase heat to mediumhigh and cook, stirring occasionally, until brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes. Remove from heat. Stir in butter. Season to taste with salt and white pepper.
• Spoon brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.

PETRALE SOLE WITH MEYER LEMON BEURRE BLANC

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.

PANKO CRUSTED PETRALE SOLE WITH BASIL, GARLIC AND ORANGE

Steps:

• In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. Line up 3 like-sized baking dishes or shallow bowls. Place flour mixture in first dish. Place beaten eggs in second dish. In third dish, place bread crumbs. To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs. Set aside on platter or baking tray.
• In 12-inch nonstick skillet, heat 1/3 cup of the oil over high heat. Add half of the fillets; cook about 2 minutes or until lightly browned and crisp. Turn fish; cook other sides 1 minute. Remove from skillet to warmed serving platter; cover to keep hot. Cook remaining fillets, adding more oil if necessary.
• Add garlic and chile to hot oil in skillet. Season with salt and pepper. Cook and stir 2 minutes. Add basil; cook and stir 2 minutes to crisp. Toss in orange peel.
• Arrange fillets on serving platter or individual plates; top with the basil, garlic and orange mixture.

PAN-SEARED PETRALE SOLE WITH LOCAL WINTER VEGETABLES

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.

PETRALE

Steps:

• In a small bowl, combine lemon juice, olive oil, paprika, and salt and pepper, to taste.
• Preheat a grill to medium-high, using mesquite wood. Brush the fish generously with the lemon juice mixture and place fish on the grill, skin side down. Grill for 8 to 10 minutes and then brush with more of the lemon juice mixture. Flip fish and continue cooking until fish is opaque and a knife slides in easily.
• Remove fish from heat and serve with fresh vegetables and a starch of choice.

PEPPERED PETRALE SOLE WITH MUSHROOMS AND LAVENDER

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.

PETRALE SOLE WITH LEMON-SHALLOT BRUSSELS SPROUTS

Steps:

• Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.
• Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat. Coat fish in flour mixture and shake off excess. Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side. Remove from heat and season to taste with salt. Cover loosely with foil and set aside.
• Wipe out 1 skillet. Add remaining 1 tablespoon olive oil and heat over medium heat. Add shallots and sauté until almost translucent, about 2 minutes. Add brussels sprouts and broth. Increase heat to mediumhigh and cook, stirring occasionally, until brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes. Remove from heat. Stir in butter. Season to taste with salt and white pepper.
• Spoon brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.

STUFFED PETRALE SOLE

Steps:

• Place combined ingredients on a sole fillet and roll the fillet width wise into a short roll. Hold together with a piece of butcher's twine or tooth picks. Place in butter casserole dish and baked at 325 for about 45 minutes or until cook through but not over cooked. Serve covered with your favourite type of white sauce.

PETRALE SOLE ROLLS WITH CAULIFLOWER PUREE

Steps:

• TO PREPARE FISH: Trim cauliflower, cut into pieces, and cook in heavily salted, boiling water until soft. Drain and purée in food processor with butter, and salt and pepper to taste. If needed, add some cream to make the puree, but don't add too much. The texture of the puree should remain firm. Cover and set aside.
• Bring pot of salted water to boil. Cut the tough rib out of each chard leaf, leaving as much leaf intact as possible. Rinse leaves and blanch in boiling water until soft and pliable, about 30 seconds. Drain and set aside.
• Preheat oven to 400 degrees. Stir chives into cauliflower purée. Spoon some purée onto the back of each chard leaf. Roll up purée in each leaf, tucking in sides to make packets small enough to fit into rolled-up fish fillet (packet should be no longer than fish fillet is wide).
• Liberally season both sides of fish with salt and pepper. Place purée bundle toward tail end of fillet; roll entire package up - thin tail end and thicker end should meet or slightly overlap.
• Heat oil in large, ovenproof skillet over medium-high heat. Place stuffed fillets seam-side down in skillet and sear 5-10 seconds.
• Place skillet in preheated oven to finish cooking - about 7-10 minutes, or until fish is cooked through and cauliflower is hot. Allow additional time if cauliflower purée is cold.
• Transfer rolls to warmed plates or platter and loosely cover with foil to keep warm.
• TO PREPARE PAN SAUCE: Return skillet to stove. Add butter and shallots. Cook over medium heat, occasionally swirling or stirring, until butter starts to brown and smells nutty, and shallots are cooked. Remove skillet from heat, add capers and lemon juice, and pour over fish. If desired, garnish with parsley.