Many of our CSS veterans are Petrale Sole Professionals by now but this time of year when the local fishing gets a little more limited the Petrale Sole can generally be counted on to show up. Petrale Sole are trawled on sandy or muddy ocean bottoms with little or no lasting damage to ecosystems. They are sweet and mild in flavor with a firm, fine texture. Petrale Sole can be tricky on the grill, we recommend a quick sauté, broil, bake, or poach.
I’ve shared this recipe before but it is a good standard pan-seared recipe. Maybe try adding different herbs/spices, the cooking technique will be the same.
1/4 cup all-purpose flour
1 lb of sole fillets
1/2 teaspoon kosher salt
4 1/2 tablespoons unsalted butter
1 lemon, ends trimmed
2 tablespoons capers, rinsed and drained
Place the flour on a plate. Season the sole with the salt and then coat it in the flour, shaking to remove any excess; set aside. Melt 1 tablespoon of the butter in a large skillet over medium heat. Slice the lemon into 12 thin circles and add them to the skillet. Cook until the lemon is lightly browned, about 2 minutes. Push the lemon to the side of the skillet and add the sole. (You may need to cook it in batches.) Cook until the sole is the same color throughout and flakes easily, about 2 minutes per side. Add the remaining butter and the capers to the skillet. Remove from heat and tilt the skillet to swirl the butter until it melts. Transfer the sole and lemon to individual plates and spoon the capers and butter over the top.
The following is a most lovely recipe from myrecipes.com. I really strive in my recipe quest to keep them light, but that is so hard to do when searching for Petrale Sole recipes plus I’m trying to find new recipes I haven’t shared before.
How good does this look?!?! http://www.myrecipes.com/recipe/nut-crusted-sole-with-citrus-salsa-10000000633374/
Bear in mind this recipe calls for 1 ½ lbs of sole so adjust to your need accordingly.