Petrale Sole With Lemon Shallot Brussels Sprouts Food

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PETRALE SOLE WITH LEMON-SHALLOT BRUSSELS SPROUTS

2009-10-07



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.

Top Asked Questions

  1. What does Petrale sole taste like?
    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.
  2. What is in a Petrale fillet?
    4 Petrale sole fillets (about 1 1/2 pounds total) 1/4 cup all-purpose flour 2 eggs 1 tablespoon olive oil 4 tablespoons unsalted butter (split) Sweet paprika 3 tablespoons capers, drained, rinsed and coarsely chopped 2 tablespoons chopped fresh Italian parsley 2 tablespoons fresh lemon juice 4 lemon wedges for garnish.
  3. What kind of fish is Petrale?
    The Petrale sole, commonly known as Eopsetta jordani, California sole or brill, is an edible, right-eyed flatfish. It is available throughout the year. The Petrale sole has an oval body. Its upper surface ranges from light to dark brown. Its lower surface is white, sometimes with pink traces.
  4. Where can you catch Petrale sole?
    The Petrale sole is considered to be a significant commercial fish. It is usually caught all along the West Coast of the United States and Canada, Northern Alaska and Oregon. It lives on sandy bottoms, found in deep water right down to depths of the sea of about 550 meters.

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