Mon, 23 January 2017
Pan Seared Black Sole on the Bone, Caper & Lemon Dressing served with Tossed Salad and Baked Potatoes
Serves 4
Pan Seared Black Sole on the Bone:
2 Black Soles skinned and lightly tossed in flour
Salt and freshly ground black pepper
1 tablespoon sunflower oil
50g Butter
Dressing:
50g butter
1 tablespoon baby capers
1 sprig of chervil roughly chopped
1 sprig flat leaf parsley, roughly chopped
1 bunch chives roughly chopped
Garnish:
2 lemons, peeled & pith removed, each cut into 6 segments
Method:
Pan seared Black Sole on the bone
Heat the oil in a heavy, non-stick frying pan. Add the butter.
Season the Black Soles with salt and pepper, then cook them for about 4-5 minutes each side.
Remove from the frying pan.
Dressing:
Clarified butter
Melt the butter in a small saucepan over a low heat, until it is entirely liquefied.
Skim the foam from the surface and then discard it.
Let the butter settle for 1-2 minutes, then slowly pour the clarified butter into a small bowl, leaving the milky layer behind.
Sauce:
When the fish has been removed from the frying pan, add the clarified butter, capers & chervil, parsley and chives.
Serve immediately.
To Serve:
Place the Black Sole on warm plates and pour the Grenobloise over it.
Arrange three segments of lemon around each plate
Tips:
