Peppered Petrale Sole with Mushrooms and Lavender
Elevate your seafood dinner with this exquisite Peppered Petrale Sole with Mushrooms and Lavender—a delicate yet flavorful dish that exudes elegance. Perfectly seared Petrale sole fillets are infused with the aromatic touch of dried culinary lavender and a kick of cracked black pepper, creating a stunning flavor profile. Nestled in a luxurious mushroom and white wine cream sauce, this dish features earthy cremini mushrooms, fragrant shallots, and a hint of garlic, all finished with a bright splash of fresh lemon juice and a sprinkle of parsley. Ready in just 35 minutes, this recipe makes an ideal choice for a gourmet weeknight dinner or an impressive centerpiece for entertaining. Serve it alongside steamed vegetables or wild rice for a complete, restaurant-worthy meal at home.
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Recipe Information
Ingredients
- 4 pieces Petrale sole fillets
- 2 teaspoons Cracked black pepper
- 1 teaspoon Salt
- 1 teaspoon Dried culinary lavender
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups Cremini mushrooms, sliced
- 1 medium Shallot, finely minced
- 2 cloves Garlic cloves, minced
- 0.5 cup White wine
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh lemon juice
Instructions
Pat the Petrale sole fillets dry with paper towels. Season both sides with 1 teaspoon of cracked black pepper, 1 teaspoon of salt, and a light sprinkle of dried lavender.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the fillets and sear for 2-3 minutes on each side until golden brown and cooked through. Remove the fillets from the skillet and set aside on a plate, covering them with foil to keep warm.
In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Add the sliced cremini mushrooms and sauté for 5 minutes until golden and softened.
Add the minced shallot and garlic to the skillet and cook for 1-2 minutes until fragrant.
Deglaze the skillet with 1/2 cup of white wine, scraping up any browned bits on the bottom of the skillet. Allow the wine to reduce by half, approximately 3 minutes.
Reduce the heat to low and stir in the heavy cream. Simmer for 2 minutes until the mixture slightly thickens. Season with the remaining 1 teaspoon of cracked black pepper.
Return the cooked Petrale sole fillets to the skillet, spooning the mushroom sauce over each fillet to coat them.
Drizzle the dish with 2 tablespoons of fresh lemon juice and garnish with chopped parsley before serving.
Serve the Peppered Petrale Sole with Mushrooms and Lavender immediately with your choice of sides, such as steamed vegetables or wild rice.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.5 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 20.7 mcg | 104% | |
| Calcium | 170 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2439 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
