Main courses
Sole with Dulce Butter
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
Directions
For the Pan Fried Sole:
- Season the flour with salt and pepper and sprinkle over a flat wide plate.
- Dry the sole on some kitchen roll and then dust both sides in the seasoned flour, shaking off any excess.
- 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.
- 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.
- 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:
- Using a fork mix the seaweed, parsley and capers (if using) thoroughly into the softened butter.
- 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. - This will keep in the fridge for a week or can be frozen and will last 6 weeks.
