2 Dover soles, (1 lb) bone-in, trimmed and skinned
salt and freshly ground white pepper
⅓ cup plain flour
4 tbsp vegetable oil
For Beurre Noisette (Brown Butter):
3 tbsp unsalted butter
2 tsp lemon juice
1 tbsp parsley, chopped
1 lemon, cut into 6 wedges, to serve
Season the Dover soles with salt and white pepper. Dip on both sides into flour and then pat off the excess.
Heat the oil in a large well-seasoned or non-stick frying pan. Add 1 sole, lower the heat slightly and add a small piece of the butter. Fry over moderate heat for 4 to 5 minutes, without moving, until richly golden.
Carefully turn the fish over and cook for a further 4 to 5 minutes until golden brown and cooked through. Lift on to a serving plate and keep warm. Repeat with the remaining fish.
Remove the bones.
Beurre Noisette (Brown Butter):
Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over moderate heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley, and some seasoning.
Pour some of this beurre noisette over each fish and serve with lemon wedges. Enjoy!
Sugar: 2g
:
Calcium: 214mg
Calories: 1109kcal
Carbohydrates: 21g
Cholesterol: 451mg
Fat: 62g
Fiber: 2g
Iron: 3mg
Potassium: 1558mg
Protein: 115g
Saturated Fat: 37g
Sodium: 2669mg
Trans Fat: 1g
Vitamin A: 1002IU
Vitamin C: 33mg
