5) Pour some of this beurre noisette over each fish and serve with the lemon slices. Brush on the olive oil lemon juice mixture. Try to find a pan large enough to fit the fish in whole if you can’t, lop off its tail and head. Place the fish on a parchment lined baking sheet. 2 sprigs parsley, picked and roughly chopped. In a small bowl, combine the olive oil, grated garlic, chopped parsley, and lemon juice. When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley and some seasoning. Pat the fish fillets dry with a paper towel. Add the remaining butter and allow it to melt over a moderate heat. 4) Discard the frying oil and wipe the pan clean. Lift on to a serving plate and keep warm. 3) Carefully turn the fish over and cook for a further 4–5 minutes until golden brown and cooked through. 01 of 04 Brown Butter Sole with Herb Salad John Kernick This elegant dish from Bryan and Michael Voltaggio is incredibly simple: Saut with butter and thyme and serve with a fresh side salad in. Fry over a moderate heat for 4–5 minutes, without moving, until richly golden. Add olive oil and half of the butter, and heat until foaming. Heat a large frying pan over medium heat. Add one of the soles, lower the heat slightly and add a small piece of the butter. Season the fish with salt, then dust with flour. 2) Heat the oil in a large well-seasoned or non-stick frying pan. Dip on both sides into flour and then pat off the excess. There’s dining on two floors, and the menu includes a hamburger served with rice, fried chicken karaage, rice bowl topped with chicken or tamago and Japanese eggplant in broth. 2 x 400–450g Dover soles, trimmed and skinned - Salt and freshly ground white pepper - 25g plain flour - 4 tbsp vegetable oil - 50g unsalted butter - 2 tsp lemon juice - 1 tbsp chopped parsley - 1 lemon, cut into 6 slices, to serve - 1) Season the Dover soles with salt and white pepper.
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