I went to the fish counter yesterday and it was lemon sole which jumped out at me. I’ve had a lot of salmon recently! So I decided to buy a piece for Sunday dinner. There are two traditional recipes for lemon sole: Sole a la Meunière and Sole Veronique. But let’s keep things a bit simpler. Fish needs a light touch. Delicate cooking. Fresh flavours.
So I present to you my Brown Butter Lemon Sole. It’s a bit naughty with all that butter, but it is low carb!
You will need:
1 lemon sole fillet
A good knob of butter
1 small clove garlic, grated or chopped
2 tsp lemon juice
2 sprinkles of parsley
A handful of plain flour
A sprinkling of smoked paprika
Salt and pepper
1. Put the flour onto a plate and add the paprika, salt and pepper and one of the parsley sprinkles. Mix it all together and spread over the plate a little.
2. Make sure your fish is nice and clean, then place it on the flour and turn in the flour until covered lightly on both sides.
3. Put a medium sized frying pan onto a high heat and add the butter. Turn the heat down to medium so it doesn’t burn.
4. Add the garlic and parsley, and fry for a few minutes, making sure the garlic doesn’t burn.
5. Add the fish to the pan and fry for a few minutes on each side, letting the flour brown a little. The butter will also brown (the French call it “buerre noisette” – nutty butter).
6. Add the lemon juice and serve. Be careful when you lift it out of the pan. If it’s fresh abs perfectly cooked, it’ll break up when you lift it. It ruins the presentation a little but just means it will be all the more delicious!
Enjoy with a glass of chilled white wine and some steamed or boiled vegetables.