8 rashers thin-cut rindless streaky bacon
25 grams plain flour
2 tablespoons sunflower oil
45 grams unsalted butter
8 x 75 gram or 12 x 50 gram skinned Dover sole, lemon sole, plaice, flounder, megrim or witch sole fillets
2 teaspoons fresh lemon juice
1 teaspoon each finely chopped fresh tarragon, parsley and chives
Preheat the grill to high. Lay the bacon rashers on the rack of the grill pan and set aside.
Put the flour onto a shallow tray and season. Put half the oil and 10g
butter into a large, frying pan and melt the butter over a low heat.
Meanwhile, dip the fillets into the flour, making sure they are
well-coated both sides. Shake off the excess.
bacon until crisp and golden, then keep warm. Meanwhile, increase the
heat under the pan. When the butter starts foaming, add half the fillets
and fry over a medium-high heat for 2 minutes each side, until lightly
golden. Put the cooked fillets on a plate and keep warm. Wipe out the
pan and cook the other fillets, using the rest of the oil and another
Wipe out the pan with kitchen paper and return
to a medium heat with the remaining butter. When the butter is melted
and starting to go pale brown, add the lemon juice and herbs and remove
from the heat. Season. Arrange the fillets and bacon on warmed plates,
spoon over some beurre noisette and serve.