THE LEMON-SILK FINS

(Our Play on Sole Meunière)

THE LEMON-SILK FINS

Ingredients: 2 Sole fillets (or any thin white fish), 50g Plain flour, 1 tsp Salt, 100g Butter, 1 Lemon (juiced), 1 tsp White pepper, 1 tsp Dried Parsley...

Ingredients

  • 2 Sole fillets (or any thin white fish)
  • 50g Plain flour
  • 1 tsp Salt
  • 100g Butter
  • 1 Lemon (juiced)
  • 1 tsp White pepper
  • 1 tsp Dried Parsley

Cooking Method

  1. The Coat Dredge fish in seasoned flour; shake off excess.
  2. The Scorch Fry fish in 20g butter on high heat for 2 minutes per side until a golden crust forms; remove.
  3. The Architect Add remaining butter to the pan; heat until it foams and smells nutty (Beurre Noisette).
  4. The Bloom Add the spices and a 20ml splash of lemon juice; the sudden sizzle will release the parsley oils into the fat.
  5. The Marriage Whisk for 30 seconds until a thick golden silk forms; pour immediately over the fish.
  6. The Final Flourish Top with raw fresh parsley matchsticks and lemon zest.

Cuisine: French

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