Mon, 6 July 2020
Chef: Kevin Dundon
Beurre noisette is made from butter that is cooked in a pan until it goes brown, and develops a beautiful nutty flavour that really enhances the flavour of fish.
Serve 4
Ingredients:
50g plain flour
4 lemon sole, about 225g (8oz) each, prepared – head & innards removed, skinned
100g butter
2 tbsp sunflower oil
1 lemon zest and Juice
2 tbsp capers, rinsed
Finely chopped herbs
100g stale bread, diced
Salt and black pepper
Method:
Season the flour with some salt and black pepper, then spread it out on a plate. one by one, coat the lemon sole in the flour. Pat them gently to remove any excess flour.
Melt 50g of the butter and 1 tbsp sunflower oil in a large non-stick frying pan. Add the sole ( one or two at a time to fit the sauté pan), and fry over a medium heat for about 3 -5 minutes on each side until the flesh is coming off the bone slightly. Transfer the fish to a warmed plate, cover and keep warm. Add the second tbsp of sunflower oil. Fry the last lemon soles and keep warm aside too.
Return the pan to the heat,( or in a second saute pan), then add the remaining butter.
Once the butter has melted and turned golden brown, remove the pan from the heat and add the lemon juice and capers. Taste the sauce to decide if any further seasoning is required.
Add some fresh herbs and the croutons, then pour it over the lemon sole and serve immediately.
