Quite often, I come across people who are not familiar with Petrale sole. Awareness of this fish is similar to how it behaves at the bottom of the ocean.
Shaped like an oval platter with one side of its skin olive-brown and the other creamy white, it eludes predators, swimming incognito on the bottom of the sea floor.
However, once aware of its flavor and ease in cooking, you will never forget this amazing seafood.
I was introduced to Petrale sole in our restaurant years ago. I was immediately struck by its firm flesh and excellent flavor. I have been cooking it ever since.
A 'PREMIUM' FISH TO COOK, EAT
Petrale sole is considered a "premium" fish found in the Pacific Ocean, from Alaska to Mexico, and available year-round.
The only complaint I have about it is there are times when it is not available in the store, due to windy conditions on the coast that keep it from being fished.
Many people are more familiar with Dover Sole, but I much prefer Petrale because its texture and flavor are superior.
Petrale sole filets are thin so they cook in just minutes, making them a great choice for weekday cooking.
My recommended way for cooking is very simply in the "Meuniere style." This is a French cooking meth-od named for the "Miller's wife." This refers to a style of cooking where a food, usually fish, is lightly coated in seasoned flour and sautéed simply in butter.
Allowing the butter to brown and squeezing fresh lemon juice over the sole adds wonderful flavor.
I like to eat it as is, but my kids like a little dollop of tartar sauce on the side. Ivar's tartar sauce, available in many grocery stores, is our family favorite.
Linda Burner Augustine is a free-lance cooking teacher, food writer and consultant who lives in Madison Park. She can be reached at mptimes@nwlink. com.
FRESH PETRALE SOLE MEUNIERE
(makes 4 servings)
Browned butter, a touch of tarragon and fresh lemon juice are simple enhancements to this lovely, firm-fleshed, low-fat fish that cooks in just minutes. Serve it for a casual weekday dinner or for guests at a weekend dinner party.
1/2 cup all-purpose flour
1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
Fresh ground black pepper, to taste
4 fresh Petrale sole fillets (4-6 ounces each)
4 Tablespoons (1/2 cube) butter
1 Tablespoon vegetable oil
1/2 lemon
In shallow dish, stir together flour, tarragon, salt and pepper. Coat both sides of fish with flour mixture, shaking off excess.
Melt butter and oil in large sauté pan over medium-high heat. When butter starts to brown and pan is hot, add floured fillets in single layer. Cook until edges of fillets are opaque and fish is browned, about 2 minutes.
Gently turn fillets, and cook until fish is no longer translucent, about 2 to 3 minutes. Squeeze lemon over fillets.
Remove fillets to serving plates; pour any excess butter from pan over top. Serve immediately.
*Fresh-minced parsley sprinkled over the top of cooked fillets and lemon wedges served on the side enhance this recipe for serving for a dinner party.
[[In-content Ad]]
