Lemon Sole with Creamy Mushroom Cauliflower Purée and Peas

This dish beautifully combines delicate lemon sole with a rich, creamy mushroom and cauliflower purée, complemented by bright green peas. The flavors are balanced and sophisticated, making it a delightful main course for a special occasion or a cozy dinner at home. The use of yogurt adds a tangy freshness, while the mushrooms provide an earthy depth, ensuring a satisfying meal that respects traditional culinary principles.

Ingredients:

• 2 lemon sole fillets
• 1 cup cauliflower florets
• 1 cup sliced mushrooms (such as cremini or button)
• 1/2 cup fresh or frozen peas
• 1/4 cup plain yogurt or crème fraîche
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a pot of boiling salted water, cook the cauliflower florets for about 8-10 minutes until tender. Drain and set aside.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are golden and have released their moisture, about 5-7 minutes.
3. Add the cooked cauliflower to the skillet with the mushrooms. Stir in the yogurt or crème fraîche, and blend until smooth. Season with salt and pepper to taste. Keep warm.
4. In another skillet, heat the remaining tablespoon of olive oil over medium heat. Season the lemon sole fillets with salt and pepper, and cook for 2-3 minutes on each side until they are opaque and cooked through.
5. While the sole is cooking, in a small pot, bring a little water to a simmer and add the peas. Cook for about 2-3 minutes until tender, then drain.
6. To serve, place a generous spoonful of the mushroom cauliflower purée on each plate. Top with the lemon sole fillet, and scatter the peas around. Drizzle with lemon juice and garnish with fresh parsley.