Petrale Sole with Herbs Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Main Dishes

Petrale Sole with Herbs

From Dorothy McNett's Recipe Book at

1 pound petrale sole
1/3 cup mayonnaise
salt and pepper
Italian dried herbs or Herbes de Provence, or freshly snipped herbs from your garden
butter or extra virgin olive oil
2-3 tablespoon cream or half and half, if desired
freshly grated Parmigiano Reggiano

Wash and pat dry the sole with paper towels. Lay out flat and gently spread with the mayo. Sprinkle with salt, pepper and herbs. Roll up each piece and secure with a bit of cooking twine or chive or onion stems. Sprinkle with paprika. In heavy bottomed skillet or saute pan heat butter or oil to just coat the bottom. Cook the bundles on medium heat 1-2 minutes, roll over and continue cooking until fish flakes easily. Remove fish to serving platter. Add cream to pan, reduce heat so as not to let the cream boil and scrape up any bits clinging to the pan. Taste and correct seasonings, pour over fish and sprinkle with cheese.

Recipe created 2003-08-26.

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