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Brown Butter Sole with Peas and Mussels

Method

  1. Peel the lemon and neatly segment the fruit.
  2. Reserve the juice.
  3. Warm a deep sided pan and add the prepared mussels, cider and place a lid on to steam open.
  4. Remove the mussels and keep warm – reserve 12 in their shell for garnish.
  5. Strain the cooking liquid through a muslin cloth to remove any grit.
  6. Add the peas to the cooking liquid. NB If using fresh peas these should be blanched then refreshed for this stage.
  7. Heat the oil in a frying pan.
  8. Season the sole fillets and pass through the flour to dust.
  9. Add the fish fillets presentation side first and cook for 1-2 minutes (depends on thickness).
  10. Carefully turn over and remove the pan from the stove. The residual heat will cook the fish through.
  11. Warm a small saucepan and add the butter and cook until it starts to turn nut brown in colour.
  12. Add the lemon juice to the butter to flavour and prevent butter cooking too far.
  13. Meanwhile drain the sole and plate up.
  14. Return the mussels to the peas.
  15. Spoon peas and mussels over the fish and finally drizzle over the nut-brown butter.
  16. Scatter with pea shoots and garnish with the lemon segments.