Best 3 Peppered Petrale Sole With Mushrooms And Lavender Recipes

Journey into a culinary symphony of flavors with our exquisite Peppered Petrale Sole with Mushrooms and Lavender. This dish tantalizes the palate with its delicate textures and symphony of aromatic nuances. Perfectly seared petrale sole, a fish renowned for its sweet and mild flavor, takes center stage, complemented by a medley of earthy mushrooms and a touch of fragrant lavender. Indulge in this culinary masterpiece, sure to leave a lasting impression on your taste buds.

Savor the culinary artistry of four additional recipes featured in this article. Embark on a culinary adventure with our hearty Beef Stew with Red Wine and Thyme, a classic dish that exudes warmth and comfort. Experience the vibrant flavors of our vibrant Summer Squash Gratin, a delightful vegetarian dish bursting with freshness. Enjoy a taste of the Mediterranean with our savory Mediterranean Orzo Salad, a delightful combination of flavors and textures. Last but not least, relish the sweet indulgence of our delectable Chocolate Mousse, a rich and decadent treat that will satisfy any sweet tooth. Prepare to tantalize your taste buds with this diverse collection of culinary creations.

Here are our top 3 tried and tested recipes!

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.

PAUPIETTES OF SOLE WITH SPINACH AND MUSHROOM STUFFING

Paupiettes Of Sole With Spinach And Mushroom Stuffing image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, lunch, quick, weekday, main course

Time 30m

Yield Four servings

Number Of Ingredients 10

Ingredients

4 skinless, boneless fillets of sole (or use any nonoily white-fleshed fish such as fluke or flounder), about 1/4 pound each
Salt to taste, if desired
Freshly ground pepper to taste
3/4 pound fresh spinach
2 tablespoons butter
2 tablespoons finely chopped shallots
1/2 pound fresh mushrooms, thinly sliced, about 3 cups
1/8 teaspoon freshly grated nutmeg
1 egg yolk
Ginger butter sauce (see recipe)

Steps:

Sprinkle the fillets with salt and pepper and set aside.
Pick over the spinach. Remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well. There should be about 8 cups loosely packed. Set aside.
Heat the butter in a skillet and add the shallots. Cook briefly, stirring, and add the mushrooms, salt, pepper and nutmeg. Cook, stirring, until the mushrooms are wilted. Add the spinach and cook until wilted. Continue cooking until all the moisture evaporates.
Scrape the mixture into a bowl and add the egg yolk. Let stand until cool.
Place the fillets of fish on a flat surface, skinned side up. Spoon an equal portion of the spinach and mushroom mixture onto the center of each fillet. Roll the fillets jellyroll style to enclose the filling.
Bring a quantity of water to the boil in the bottom of a steamer. Arrange the rolled fillets, seam side down, on a steamer rack. Set the rack over the steamer bottom. Steam five minutes. Serve hot with a ginger butter sauce (see recipe).

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 762 milligrams, Sugar 2 grams, TransFat 0 grams

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

Tips:

To ensure the fish remains moist and flaky, avoid overcooking it. The ideal internal temperature for petrale sole is 135 degrees Fahrenheit.
If you can't find petrale sole, you can substitute another type of mild-flavored white fish, such as tilapia or flounder.
Don't be afraid to experiment with different types of mushrooms. Cremini, shiitake, and oyster mushrooms all work well in this recipe.
If you don't have fresh lavender, you can use dried lavender instead. Just be sure to use half the amount, as dried lavender is more concentrated.
Serve the petrale sole immediately after cooking. This dish is best enjoyed when it's hot and fresh.

Conclusion:

This recipe for 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 wonderful flavor. Serve it with your favorite sides, such as roasted vegetables or mashed potatoes, and you'll have a meal that everyone will love.