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Dover sole with parsley butter
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Sole Meunière…ok, soooo…typically from Normandy but I enjoyed this dish quite a bit during my time in Antibes 🥹. Delicate, delicious and comforting all at the same time. Ingredients: * 4 petrale or dover sole filets (I’m using deboned). * 4 tbsp clarified butter. * 4-5 tbsp unsalted butter. * 2 tbsp capers 1 tsp caper juice. * 1.5 tsp tamari. * 2 tbsp parsley (chopped). * 1 lemon (zest and to taste for the juice). * 1/2 cup flour. * 1 tsp seasoned salt. Directions: 1. Pat dry the fish well. 2.
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Lemon Butter Sole Simple and delicious 🤤 get it made this week 👇🏼 Serves 2 2 fillets lemon sole 4 tbsp plain flour 75g butter 1 tbsp capers 1 lemon Handful chopped parsley Dry the fish with kitchen paper Put the flour into a plate. Season with salt Dip the fish into the flour to cost evenly on both sides. Dust off any excess Heat a splash of oil with the butter in a non stick frying pan over a medium heat Fry the fish - (laying it away from you as I goes into the pan ) for 2 minutes until gol
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