Brown Butter Sole with Peas and Mussels
Ingredients
-
ml Sunflower Oil
-
g Butter
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Soft Flour, to dust
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4 Lemon Sole Fillets
-
g Fresh Peas, (frozen also works well)
-
g Rope Mussels, washed and de-bearded
-
ml Dry Cider
-
1 Lemon
-
Large Handful Pea Shoots
Method
-
1
Step 1
Peel the lemon and neatly segment the fruit.
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2
Step 2
Reserve the juice.
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3
Step 3
Warm a deep sided pan and add the prepared mussels, cider and place a lid on to steam open.
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4
Step 4
Remove the mussels and keep warm – reserve 12 in their shell for garnish.
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5
Step 5
Strain the cooking liquid through a muslin cloth to remove any grit.
-
6
Step 6
Add the peas to the cooking liquid. NB If using fresh peas these should be blanched then refreshed for this stage.
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7
Step 7
Heat the oil in a frying pan.
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8
Step 8
Season the sole fillets and pass through the flour to dust.
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9
Step 9
Add the fish fillets presentation side first and cook for 1-2 minutes (depends on thickness).
-
10
Step 10
Carefully turn over and remove the pan from the stove. The residual heat will cook the fish through.
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11
Step 11
Warm a small saucepan and add the butter and cook until it starts to turn nut brown in colour.
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12
Step 12
Add the lemon juice to the butter to flavour and prevent butter cooking too far.
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13
Step 13
Meanwhile drain the sole and plate up.
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14
Step 14
Return the mussels to the peas.
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15
Step 15
Spoon peas and mussels over the fish and finally drizzle over the nut-brown butter.
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16
Step 16
Scatter with pea shoots and garnish with the lemon segments.
-
20 ml Sunflower Oil
-
50 g Butter
-
Soft Flour, to dust
-
4 Lemon Sole Fillets
-
200 g Fresh Peas, (frozen also works well)
-
300 g Rope Mussels, washed and de-bearded
-
100 ml Dry Cider
-
1 Lemon
-
Large Handful Pea Shoots