Ingredients

  • For the Dulce Butter:
  • 100g Kerrygold® Irish Creamery Butter 454g
  • 2 tablespoons of dried seaweed (we used dulce)
  • 2 tablespoons of chopped flat leaf (French) parsley
  • 1 tablespoons nonpareille capers (optional)
  • For the Pan Fried Sole (for 1 person):
  • 1 400-450g Sole trimmed and skinned (Lemon, Black or Slip)
  • 10g cream flour
  • Salt & pepper
  • 1 tablespoon vegetable oil
  • To serve:
  • 20g seaweed butter
  • Lemon wedge
  • 1 tablespoon vegetable oil
Print recipe

Directions

 

For the Pan Fried Sole:

  1. Season the flour with salt and pepper and sprinkle over a flat wide plate.
  2. Dry the sole on some kitchen roll and then dust both sides in the seasoned flour, shaking off any excess.
  3. Meanwhile heat the vegetable oil in a non-stick pan over a medium heat, add the fish and allow to cook for 4-5minutes, try to leave the fish undisturbed allowing the flour coating to give a golden crust to the fish, carefully turn over and cook for a further 3-4 minutes.
  4. Turn up the heat to medium high and add the seaweed butter, as this starts to melt and foam tip the saucepan and use a spoon to baste the fish with the foaming butter for 1-2 minutes.
  5. Remove fish to a warmed plate and pour over the juices from the pan, serve immediately with some lemon to squeeze over.

For the Dulce Butter:

 

  1. Using a fork mix the seaweed, parsley and capers (if using) thoroughly into the softened butter.
  2. Tip the butter mix onto a piece of parchment paper and roll the butter into a log shape around 3cm in diameter, twist the ends to secure and place
    in the fridge to chill and firm up.
  3. This will keep in the fridge for a week or can be frozen and will last 6 weeks.

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