Servings: 4 servings
Calories: 380kcal
Ingredients
- 4 Dover sole fillets (or lemon sole, about 180g each)
- 4 tbsp fine almond flour (for dusting)
- 100 g unsalted butter (for beurre noisette)
- 3 tbsp clarified butter or ghee (for frying)
- Juice of 1 lemon
- 2 tbsp fresh flat-leaf parsley chopped
- Lemon slices for serving
- Fleur de sel
Instructions
- Pat sole fillets completely dry. Season on both sides with salt and white pepper.
- Dust lightly on both sides with almond flour. Shake off excess.
- Heat clarified butter in a large pan over medium-high heat until shimmering.
- Cook fillets 2–3 minutes per side until golden and just cooked through. Remove to warm plates.
- In the same pan (or a separate small pan), cook unsalted butter over medium heat until golden-brown and nutty smelling.
- Add lemon juice carefully — it will splutter. Stir in parsley.
- Immediately pour beurre noisette over the sole. Garnish with fleur de sel and lemon slices. Serve at once.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 34g | Fat: 26g | Fiber: 1g
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