Lemon Sole Beurre Noisette with sautéed new potatoes with parsley and garlic

lemon sole with beurre noisette

This is such a lovely easy supper to make that I often have this dish for an evening meal on a working week.  Most people are probably too tired to go to a super market after work. But in my case, food shopping and cooking is such a joy that it has become a highlight of my daily routine.  I often drive straight to Waitrose right after work in search for fresh fish, prawns, mussels or clams all at such fantastic heavily reduce rate after 6pm! Since you never know what fish or shell fish would be available, it is like an exciting guessing game for me from my journey from the office to Waitrose. I would consider the different fish/shellfish possibilities that I would get and start thinking on how best to cook each possibilities! The fish monger would often ask me what I plan to do with a hake, with the mussels, with the cockles, with the prawns or the sole that are left in the counter. After careful deliberation and thinking on what to get, I would often share my recipe options to the fish monger who is ever so nice to amuse me and say I think your choice to cook the “sole” tonight is a good option. It is always a fun experience to experiment on new dish and recipes. But I would say that when it comes to lemon sole, the traditional french classic way of cooking it, still is the best and most satisfying way of eating it!  Varieties are good but when you have the best, then all other options simply don’t matter. Lemon Sole cooked in Beurre Noisette is simply the best way to cook and eat a lovely fresh lemon sole that will give you a long lasting taste to savour and remember by.

Kitchen towels/paper, 2 frying pans and a sauce pan with a lid.

Ingredients Serves 2:

For the Lemon Sole:
1.  2 lemon sole fillet approx. 150g each, skin removed
2.  2 tbsp. plain flour
3.  ½ tsp salt
4.  ¼ tsp ground black pepper
5.  2 tbsp sunflower oil
6.  55g butter
7.  ½ lemon juice
8.  1 tbsp. flatleaf parsley, chopped
9.  1 tbsp. cappers and or almond slices

For the Sautéed new potatoes with parsley and garlic:
10. 200g new potatoes, slice approx. 5mm thick
11. 2 tbsp sunflower oil
12. 20g butter
13. 1 clove of garlic, chopped
14. Pinch of Rock salt
15. 1 tbsp. flatleaf parsley, chopped
The Lemon Sole:
1.  Preheat oven to 100 ºC. Pat the lemon sole dry with a kitchen towel.
2.  On a large plate mix the flour with salt and pepper. Add fish fillets one at a time and coat with the flour, salt and pepper evenly all over, then shake off any excess.

3.  On a large frying pan over a medium heat add 2 tbsp. of oil. When the oil is smoking hot, add the fish fillets in the pan (flesh side down first). Cook for 1-2 minutes on one side until golden-brown, then turn the fillets over and cook (skin side) for another 1-2 minutes until golden-brown. Plate and place in the oven to keep it warm. (Thin flat fillet of less than 1 inch thick cook between 1-2 minutes, thicker fillet of approx. 1 inch thick cook between 3-4 minutes)

lemon sole with beurre noisette
4.  Using a kitchen towel/paper wipe the frying pan and return to a medium heat. Melt the butter and when it starts to turn light brown, turn off the heat and add the lemon juice.

5.  Pour Beurre Noisette over the cooked lemon sole fish fillets and garnish with chopped parsley and almond slices or cappers.
For the Sautéed new potatoes with parsley and garlic:
6.  On a sauce pan over a medium heat, add water and salt and bring to boil. Add potatoes and blanched for 8-10 minutes. Then drain and set aside.
7.  On a frying pan over medium heat, add oil and when the oil is hot add the sliced and drained potatoes. Sauté for 3-4 min. on each side until golden brown.
8.  Just before they finish cooking, add and melt the butter, sprinkle the chopped parsley and season with pinches of rock salt.

Serve immediately.



Leave a Reply