Today is most certainly one of the first days of Spring so to celebrate we’d like to bring you one of our favourite Spring recipes from one of our chefs in France.
Sole Meuniere is a Mediterranean speciality and is in season during the spring all over Europe but particularly in the south of France. This is a twist on the original recipe and SO easy.
- 2 dressed fillets Sole
- 2 tablespoons Seasoned flour
- 2 generous tablespoons Butter
- Large bunch Fresh Thyme leaves
- 2 tablespoons Capers
- 1 Lemon
- Roughly chopped Parsley
Place the seasoned flour in a plastic bag, put the fillets, one at a time, into the bag and shake to ensure the fish is completely covered in the flour (including the tail which is delicious and crispy once cooked).
Generously sprinkle olive oil in a frying pan and fry the fish. Sole is a very delicate fish and cooks quickly – take care not to turn it too often or it will collapse. Cook until lightly caramalised and crisp on each side.
Once the fish is a golden brown add some freshly ground black pepper and remove to rest on a warm plate while you make the caper sauce.
Using the same pan which will still have some delicious fishy leftovers in it, add half the butter, the thyme and all the capers. To this add the zest and juice of the lemon and shake the pan until all are incorporated. Stir briefly.
Return the sole fillets to the pan for a minute or so, drizzling some of the sauce over the fish. Add the remaining butter and lots of chopped parsley.
Serve over a bed of buttery asparagus.