Petrale Recipes
PAN-FRIED PETRALE SOLE RECIPE
It may be true that in the eyes of God, all soles are equal. But on the California dinner plate, petrale is king.There are other regional seafood specialties that are equally compelling in their own way and in their own time -- Dungeness crab in dead winter, wild salmon in the spring, fresh sardines, squid, sand dabs and anchovies whenever they're running.But although other fish may compare with petrale, none surpass it. Petrale sole is as good as it gets. The flesh is fine-textured and delicately nutty. There's a tinge of sweetness. And call me a wine geek, but I think there's a subtle minerality to the flavor.Now is the time to enjoy petrale. Though it is available year-round, the fish, primarily caught from Monterey north, have moved into shallower waters for spawning and are practically volunteering to be caught. They are at their most plentiful from January through March.As with any other great ingredient, there is a ladder of preparation you should follow. The first time you fix it, start on the bottom, most basic, rung to best appreciate the flavor. In the case of petrale, brush it with a little butter, broil it and serve it with lemon wedges on the side.Once you've got the taste in your mouth, you can move on to more complicated recipes. The next step I'd recommend is breading it and pan-frying it in butter. Simple as it is, this is a dish to swoon over. I served it last weekend with some tender little turnips that I'd braised with minced shallots. It was incredible with a 2001 Clos du Val Chardonnay, one of the crisper California whites.Breading food for frying is one of those things that makes some people a little nuts. If you're doing it right, it's messy, and if you're doing it wrong, it's awful. You wind up with chunks of coating floating in the fat and nothing left sticking to the fish.The first thing you need to know is that there's more to breading than bread crumbs. You need something to make the bread crumbs stick. The best glue is an egg wash -- just a whole egg and a little water beaten smooth with a fork.But it doesn't matter how much egg wash you use, the crumbs still won't stick if the surface of the filet is wet. You'll just wind up with slightly bigger clumps in the pan.To make sure the surface is good and dry, you need to dredge the fish in flour. That will absorb any surface moisture and ensure a good bond with the egg wash and bread crumbs.It's a three-step process: flour, egg wash and bread crumbs. The pros use just one hand for dipping in the flour, egg wash and bread crumbs, leaving the other free (and clean) to press the coating into place and transfer the food to the fryer. That's a bit too much like rubbing my belly and patting my head at the same time for me, so I just resign myself to having to wash my hands as soon as I'm done.The other trick is to make sure the fat is hot enough before you add the food. If it's not, the coating will soak up all the oil and wind up gloppy and unappetizing. It's easy enough to check: Just touch a corner of the breaded food to the fat. If it's hot enough, you'll hear a delicious sizzling sound. If it's not, wait 20 or 30 seconds more and try again.Frying in butter makes a difference in flavor, but if your conscience won't allow it, peanut oil or corn oil will work well too.There are dishes more complicated than this, but none that taste better. The French culinary lexicon is full of names for sole filets poached and garnished in different ways. Petrale is the best West Coast substitute for any of those.In fact, though we call petrale a sole, it is not. That is only a term of, shall we say, commercial convenience. In the early days, it was a way of selling an unfamiliar product to a transplanted audience, just as red wine from Modesto used to be called Burgundy and blue cheese from Petaluma Roquefort.True sole is a family of North Atlantic fish (Solea) that is not found on our coast. Our flatfish are members primarily of the far-flung halibut and flounder clans.So even though we now have English sole, gray sole, lemon sole, rock sole, yellowfin sole and rex sole (another really good fish, very close to the sand dab), they are all pretenders.This is a matter of more than ichthyologic interest. Perhaps the grossest example of misnaming is the so-called West Cost Dover sole.Now there is a true Dover sole and it is quite a fish -- connoisseurs consider it the king of all flatfish. But unless you're paying more than $20 a pound, that is not the fish you're buying in West Coast fish markets. West Coast Dover is Microstomus pacificus while the Atlantic is Solea solea (so good they had to name it twice!).But you've got to admit that "Dover sole" is far catchier than its other name, slime sole, even though the latter is probably closer to the truth. This sole, particularly when it is caught in deep water, has a tendency to turn to jelly when cooked.I know this from personal experience. Many years ago I was hosting a dinner party and thought I'd do a little Dover sole en papillote -- steamed with aromatic vegetables in individual handmade paper sacks to be opened at the table. When my guests cut open those painstakingly prepared bags, the fish had melted into ... well, we'll leave the description to your imagination.That would never happen with petrale. It may not be a true sole, but it sure knows how to act like one. And in California, that's what counts.
Provided by Russ Parsons
Categories MAINS, FAST, EASY, FISH & SHELLFISH
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pat both sides of each filet dry with paper towels and season lightly with salt and pepper. If they are very large, cut in half widthwise on the diagonal. The ideal serving size is 3 to 4 ounces per filet.
- Place about 1 cup of flour in the middle of a large dinner plate. Beat the egg with the water in a large flat-bottomed bowl. Put about 2 cups of bread crumbs in the middle of another large dinner plate.
- Working 1 filet at a time, lay the fish in the flour and dust both sides, shaking off any excess. Then dip the fish in the egg wash, coating both sides and wiping with your fingers to remove any excess. Bury the filet in the bread crumbs and press lightly so they adhere. Set the filet aside on a wire baking rack placed over a baking sheet. Repeat to bread all of the filets. (The recipe can be prepared up to this point and refrigerated on the rack over the baking sheet for up to 6 hours.)
- When ready to cook, melt 4 tablespoons of butter in a large skillet over medium-high heat. When the butter has melted and finished bubbling, dip a corner of 1 filet into it; it should immediately begin to sizzle. If it does not, remove the fish and let the butter heat a little more. This should only take 20 to 30 seconds more; do not let the butter burn.
- When the butter is hot enough, lay each filet in the skillet, being careful not to crowd the fish. Cook until the underside is golden brown, 4 to 5 minutes. Turn the filets; cook until you can easily slip the point of a sharp knife into the center, 3 to 4 minutes more. Remove to a platter lined with paper towels and keep warm.
- Wipe the pan clean with a paper towel. Melt the remaining 2 tablespoons of butter in the skillet over high heat. When it sizzles, whisk in the lemon juice and parsley.
- Remove the fish from the oven, salt it lightly, and put it on a serving plate. Drizzle with the lemon butter. Serve immediately.
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.
EASY SOLE MEUNIERE
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.
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 SOLE WITH LEMON-SHALLOT BRUSSELS SPROUTS
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
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.
PANKO CRUSTED PETRALE SOLE WITH BASIL, GARLIC AND ORANGE
Dinner ready in 20 minutes! Enjoy crispy sole fish made with Progresso® bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 550, Carbohydrate 45 g, Cholesterol 210 mg, Fat 3 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 3 g, TransFat 0 g
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
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
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SAUTéED PETRALE SOLE IN HERB BUTTER SAUCE
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From brandywinefisheries.com
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From seaforager.com
From seaforager.com
PETRALE SOLE MEUNIERE RECIPE - THERESCIPES.INFO
Baked Petrale Sole Recipes. Steps: Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish (es) and season with salt and pepper. Heat the olive oil over medium heat in a small or medium skillet and add the shallot.
From therecipes.info
From therecipes.info
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