Main Meals

Pan-fried sole meuniere with salsa verde and beurre noisette

4
Easy
10 minutes
10 minutes
Wine/Spirit Pairing
Bosman Adama White Blend 2011

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Ingredients

Method
  • 4 whole soles
  • 4 T flour
  • 2 T olive oil
  • For the beurre noisette:

  • 175 g butter
  • For the salsa verde:

  • ¼ cup capers, rinsed and chopped
  • 60 g parsley
  • 60 g basil
  • ½ lemon, juiced
  • 2 T olive oil

Dust the fish in flour and shake off any excess. Heat the olive oil in a large pan over a high heat. Fry the fish for 2 minutes on each side, or until golden and cooked through. Brush with the beurre noisette and drizzle with the salsa verde.

To make the beurre noisette, melt the butter over a high heat until golden brown.

To make the salsa verde, place all the ingredients except the olive oil in a food processor. Process until coarse, pouring in the olive oil while blending.

Luke-Dale Roberts

Recipe by: Luke-Dale Roberts

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