in the kitchen
Ingredients
- 2 Dover sole, skinned and trimmed
- 50 g plain flour, seasoned
- 80 g clarified butter (or 60 g butter + 1 tbsp oil)
- Juice of 1 lemon
- 2 tbsp cold butter for the sauce
- Fresh flat-leaf parsley, chopped
- Salt, white pepper
- Lemon wedges to serve
Method
1
Pat sole dry and dust lightly in seasoned flour, shaking off any excess.
2
Heat clarified butter in a large skillet over medium-high heat until foaming. Add sole and cook 3-4 minutes per side until golden.
3
Lift fish onto warm plates. Discard cooking fat.
4
Add cold butter to the hot pan, swirling until it turns a hazelnut brown. Add lemon juice and parsley; spoon immediately over fish.