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Lemon Sole With Beurre Noisette

A community recipe by ProastioMinger

Not tested or verified by Nigella.com

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Introduction

The simplest sauce for fish - a perfect summer lunch.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 2

Metric U.S.

1 lemon sole fillets
100 grams unsalted butter
1 lemon
1 tablespoon capers

1 lemon sole fillets
3½ ounces unsalted butter
1 lemon
1 tablespoon capers

Method

Lemon Sole With Beurre Noisette is a community recipe submitted by ProastioMinger and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Buy your lemon sole and ask your fishmonger to clean it (not fillet it).

Rub with a little olive oil season well pop under a hot grill for about 4 mins each side underside first, the skin should blister.

While this is happening put your butter in to a shallow pan medium heat.

The milk solids will fall to the bottom and turn a golden brown, it will smell of hazelnuts, when this happens, throw in the capers and the juice of 1 lemon and shake.

Take off the heat put the fish on a plater and splash over the sauce.

Buy your lemon sole and ask your fishmonger to clean it (not fillet it).

Rub with a little olive oil season well pop under a hot grill for about 4 mins each side underside first, the skin should blister.

While this is happening put your butter in to a shallow pan medium heat.

The milk solids will fall to the bottom and turn a golden brown, it will smell of hazelnuts, when this happens, throw in the capers and the juice of 1 lemon and shake.

Take off the heat put the fish on a plater and splash over the sauce.