100g butter, cubed
2 dover or lemon sole fillet
3 tbsp flour
1 tbsp chopped gherkin
1 tbsp capers, drained and chopped
1 tbsp chopped fresh parsley
1/2 lemon, cut into 2 wedges
Warm 2 plates. Pat the fish dry on both sides using kitchen paper.
Firstly clarify the butter. In a small pan, gently melt 3/4 of the butter. Cut the other third into cubes and set aside. When the butter has melted, the milk solids will have dropped to the bottom of the pan. Very very gently, pour the clarified butter into a small jug and discard the solids.
Before you cook the fish, make sure you have everything ready to dress the fish at the end as it is just a 4 minute cooking time.
Put the flour on a plate. Season the fish with salt and pepper on both sides then dip in the flour on both sides, knocking off any excess flour.
Heat a non stick frying pan on a medium heat and add the butter, once it starts to turn brown add the fillets skin side down. Cook for 2 minutes, then using a spatula, turn the fish and cook for another 2 minutes.
Turn the heat off, remove the fish to warm plates, add the cubed butter to the pan and swirl around until melted. Pour all the pan juices over both fillets, sprinkle with gherkins, capers and parsley and serve with the lemon wedges.
Sole in brown butter (meuniere)
Ingredients
- 100 g butter
- 2 dover or lemon sole fillets
- 3 tbsp flour
- 1 tbsp capers drained and roughly chopped
- 1 tbsp chopped gherkin
- 1 tbsp chopped fresh parsley
- 1/2 lemon cut into 2 wedges
Instructions
- Warm 2 plates. Pat the fish dry on both sides using kitchen paper.
- Firstly clarify the butter. In a small pan, gently melt 3/4 of the butter. Cut the other third into cubes and set aside. When the butter has melted, the milk solids will have dropped to the bottom of the pan. Very very gently, pour the clarified butter into a small jug and discard the solids.
- Before you cook the fish, make sure you have everything ready to dress the fish at the end as it is just a 4 minute cooking time.
- Put the flour on a plate. Season the fish with salt and pepper on both sides then dip in the flour on both sides, knocking off any excess flour.
- Heat a non stick frying pan on a medium heat and add the butter, once it starts to turn brown add the fillets skin side down. Cook for 2 minutes, then using a spatula, turn the fish and cook for another 2 minutes.
- Turn the heat off, remove the fish to warm plates, add the cubed butter to the pan and swirl around until melted. Pour all the pan juices over both fillets, sprinkle with gherkins, capers and parsley and serve with the lemon wedges.
Video
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