Pan-fried sole meuniere with salsa verde and beurre noisette
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- Luke-Dale Roberts
- 4
- Easy
- 10 minutes
- 10 minutes
- Bosman Adama White Blend 2011
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
Cooking Instructions
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.
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