Best 4 Peppered Petrale Sole With Mushrooms And Lavender Recipes

Peppered petrale sole with mushrooms and lavender is a delightful and elegant dish that combines the delicate flavor of petrale sole with the earthy notes of mushrooms and the floral aroma of lavender. This recipe is perfect for a special occasion or a romantic dinner, and it is sure to impress your guests. The combination of flavors and textures in this dish is simply divine, and the petrale sole is cooked to perfection, resulting in a flaky and tender fish that melts in your mouth.

Here are our top 4 tried and tested recipes!

PEPPERED SOLE

Peppered Sole image

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

Ingredients

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

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

PEPPERED PETRALE SOLE WITH MUSHROOMS AND LAVENDER

Peppered Petrale Sole With Mushrooms and Lavender image

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

Ingredients

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

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.

PAN-SEARED PETRALE SOLE WITH LOCAL WINTER VEGETABLES

Pan-Seared Petrale Sole with Local Winter Vegetables image

Provided by James Boyce

Categories Fish Garlic Onion Vegetable

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

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).

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 SOLE WITH LEMON-SHALLOT BRUSSELS SPROUTS

Petrale Sole with Lemon-Shallot Brussels Sprouts image

To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole, a Pacific Coast fish, is prized for its delicate flavor and thick fillets.

Provided by Jill Silverman Hough

Categories Fish Sauté Thanksgiving Low Cal High Fiber Dinner Fall Healthy Brussels Sprout Shallot Lemon Juice Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 11

Ingredients

1/4 cup all purpose flour
2 teaspoons finely grated lemon peel
1 teaspoon coarse kosher salt
1/2 teaspoon ground white pepper plus additional for seasoning
3 tablespoons olive oil, divided
12 ounces petrale sole fillets
3/4 cup thinly sliced shallots
6 ounces brussels sprouts, trimmed and thinly sliced lengthwise
1 cup vegetable broth
1 tablespoon unsalted butter
1 teaspoon chopped fresh Italian parsley

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.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the middle of cooking.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. When possible, buy organic or locally-sourced ingredients.
Don't overcrowd the pan: When you're cooking fish, it's important to not overcrowd the pan. This will cause the fish to steam instead of sear, and it will end up mushy.
Cook the fish until it's opaque: The best way to tell if fish is cooked through is to look at it. The flesh should be opaque and flaky.
Don't overcook the fish: Overcooked fish is tough and dry. Cook it just until it's opaque, and then remove it from the heat.
Use a light hand with the salt and pepper: Fish is a delicate flavor, so it's important to not overpower it with salt and pepper. A light sprinkling of each is all you need.
Serve the fish immediately: Fish is best served immediately after it's cooked. This will ensure that it's hot and flaky.

Conclusion:

Peppered petrale sole with mushrooms and lavender is a delicious and elegant dish that's perfect for a special occasion. The fish is cooked to perfection and the mushrooms and lavender add a unique and flavorful touch. This dish is sure to impress your guests.