Pan Seared Black Sole on the Bone

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:

1. Sole, Cod or Salmon can be used instead of Black Sole.
2. For a healthier option use olive oil instead of butter.
3. You can also poach the fish instead of searing.