Bought this Dover Sole from the fisherman’s hut on the beach in Aldeburgh. It was so fresh. I rubbed it with salt and pepper, cover with flour and shook off the excess. Then pan fried it with some of butter I’d clarified. I fried it for about 3 minutes on each side then left it to rest while I did the sauce. For the sauce I put the rest of the clarified butter in a sauce pan with parsley, a squeeze of lemon and some capers and cooked it until it went a darker colour and tasted nutty. Served it with crushed potatoes and sliced courgette.
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