Best 3 Petrale Sole With Meyer Lemon Beurre Blanc Recipes

Petrale Sole With Meyer Lemon Beurre Blanc image

Provided by Trnquilit

Categories Lemon

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

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

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

Easy Sole Meuniere image

Provided by Ina Garten

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Steps:

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

Petrale Sole with Lemon-Shallot Brussels Sprouts image

Provided by Jill Silverman Hough

Yield Makes 2 servings

Number Of Ingredients 11

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.