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Petrale Doré recipe served on a plate, by Pekin the Chef

Jul 28 2026

Restaurants›Scoma's Restaurant›Petrale Doré Recipe

Petrale Doré Recipe

Inspired by Scoma's Restaurant

Time30m

Serves4

egg-battered local sole, garlic lemon butter, Scoma’s tartar sauce

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Ingredients

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Fish

4 pieces Petrale sole fillets

2 large Eggs

1 cups 00 bread flour

1 tsp Celtic sea salt

1 tsp black pepper

Garlic Lemon Butter

1 cups Unsalted butter

3 cloves Garlic cloves

2 tbsp ReaLemon lemon juice

2 tbsp Fresh parsley

Tartar Sauce

1 cups Mayonnaise

2 tbsp pickles

1 tbsp capers

1 tsp Dijon mustard

1 tbsp ReaLemon lemon juice

to taste Celtic sea salt

to taste black pepper

Method

Preparation of the Fish

1

Prepare the Sole

Season the Petrale sole fillets with salt and black pepper. Dredge each fillet in flour, shaking off any excess.

2

Batter the Fish

In a bowl, beat the eggs until well mixed. Dip each floured fillet into the egg, ensuring it's fully coated.

Cooking the Fish

3

Cook the Fish

In a large skillet, melt 1 cup of unsalted butter over medium heat. Once hot, add the battered sole fillets. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

Making the Garlic Lemon Butter

4

Prepare Garlic Lemon Butter

In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add lemon juice and chopped parsley, stirring to combine. Pour the garlic lemon butter over the cooked sole fillets.

Making the Tartar Sauce

5

Prepare Tartar Sauce

In a small bowl, mix together mayonnaise, chopped pickles, capers, dijon mustard, lemon juice, salt, and black pepper. Adjust seasoning to taste.