This is a classic based on French Pan-fried Sole Meunière and mixed with local British ingredients-brown shrimp
Servings: 2 People
- 2 Dover Sole about 250-300g each
- 6 tbsp clarified butter
- 3 tbsp beurre noisette
- 1 tbsp lemon juice
- 4 lemon wedges
- 1 tbsp capers
- 1 tbsp chopped parsley
- 50 g plain flour
- Salt & Pepper
- If you buy a whole Sole then you need to follow the steps below to skin and prepare the fish.Step 1: Clean and dry the fish.
- Step 2: With a knife make a cut in the fish skin across the tail, . Slowly scrape the skin with a knife until you can grasp the skin using your hand. With one hand hold down the fish tail (can put a little coarse salt in the fishtail at the anti-slip), the other hand slowly pull the whole piece of skin with force (fish skin is too slippery, then you can also use a cloth to increase friction).Use the same method to remove the other side of the skin.
- Step 3: With scissors cut off the fish tail, the head (the most traditional approach is to keep the head fried . We think the head with the head is not beautiful, so cut), trim the fins. With your fingers the blood clot around the head.
- Step 4: Rinse the whole fish with water, especially the position of blood clots.
- Dry the fish with kitchen paper.
- Season with salt and white pepper and set aside.
- Make clarified butter: Using a low heat melt the butter in a small saucepan. After the butter melts, it will start bubbling, the top will emit a white milk foam, the bottom will have white solid precipitation after about 10 minutes. Skim off the foam from the top and carefully pour the clear, golden liquid into another container, leaving any sediment in the pan. You can also use a filter to make sure it is perfectly clear.
- Dust Sole with flour: Dip the sole in some plain flour and tap to remove any excess. There should only be a very thin coating of flour on the fish.
- In a large frying pan put 3 tablespoons to clarify the butter. The heat should be enough to make the fish crackle when it is put in but be careful not to burn the fish.Each side should be fried for about 3 to 4 minutes or so to be just cooked. The fish can be tested by looking a a piece near the bone. If the fish began to fall off the bone it is likely to be done. You can also use the temperature probe into the fish on both sides of the median bone position, the temperature at about 60 degrees Celsius is cooked.After frying, wrap in tin foil and put in warm oven to keep warm while cooking others.
- Making Beurre noisette: On a medium heat in a clean pot add 100 grams of unsalted butter (non-clear butter). After the butter melts and it's foaming, keep the medium heat, the bottom of the sediment will slowly turn from white to light brown, continue to observe the butter colour, cook until the butter is light brown and gives off a strong hazelnut aroma.
- After the butter becomes light brown make the sauce. 1. The simplest is to directly add lemon juice and capers. Note this sauce, but this sauce can have little bits of brown butter in it. However, if you think this is not clean enough on the plate, you can use the following method of operation.2. Skim the surface of the white foam layer, pour out the clear light brown oil (the bottom of the bottom of the brown precipitate do not), then, add light brown oil into a clean pan, add lemon juice and capers, and slightly heat.
- On the plate, sprinkle with some parsley over the fish and pour over the beurre noisette with capers and lemon.
Calories: 368kcal | Carbohydrates: 20g | Protein: 59g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 144mg | Sodium: 463mg | Potassium: 1122mg | Fiber: 1g | Sugar: 0.3g
You must be logged in to post a comment.