serves four
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.
Grill the
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
10g butter.
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.
Showing posts with label lemon sole. Show all posts
Showing posts with label lemon sole. Show all posts
Thursday, March 20, 2014
Tuesday, October 04, 2011
2340. HERB-CRUSTED SOLE on MINTED PEA and BACON PASTA
serves six
Lemon Sole
6 lemon sole, skinless fillets
150 grams plain flour
2 eggs, beaten
300 grams bread crumbs
2 tablespoons chives, finely chopped
2 tablespoons basil, shredded
2 tablespoons parsley, finely chopped
sea salt and freshly ground black pepper
olive oil for cooking
Pasta
300 grams of long pasta of your choice
3 tablespoons mint leaves, shredded
3 bacon rashers, diced
120 grams fresh peas or frozen
3 tablespoons virgin olive oil
2 tablespoons butter
Lemon Sole Preparation: Place the flour on a plate with a little salt and pepper. Break the eggs in a large bowl and beat them together with a fork. Place the bread crumbs on a deep plate and mix in all the herbs. Toss the lemon sole in the flour and coat it well, shake off the excess flour. Dip the lemon sole in the beaten eggs and so that is coated. Finally place the lemon sole in the bread crumbs and cover the fillets with the herb and crumbs well.
Pasta: Bring a saucepan of water to the boil. Add the pasta to the pan and cook it for 3-5 minutes so that it is just cooked. Add the peas to the pasta and cook it for a further minute. Drain the pasta and peas and place it in a large bowl. Place the oil and butter in a pan over a medium heat. When it is has melted add the bacon and cook it for a couple of minutes. Pour the bacon mixture over the pasta. Add the mint to the bowl and toss the pasta so that the ingredients are well distributed. Allow the pasta to cool and cover it and refrigerate.
To Cook Lemon Sole: Remove the pasta from the refrigerator and allow it to come to room temperature. Add a very large pan and place it over a moderate to high heat. When the oil is hot add the lemon sole fillets to the pan and cook them for around 2 minutes on each side, so that they are golden brown. Remove the lemon sole from the pan and place it in a warm place until ready to serve.
To Serve: Distribute the pasta among six plates. Place a lemon sole fillet on each serving of pasta. Serve.
bacon recipe courtesy of: How to Cook Fish
Lemon Sole
6 lemon sole, skinless fillets
150 grams plain flour
2 eggs, beaten
300 grams bread crumbs
2 tablespoons chives, finely chopped
2 tablespoons basil, shredded
2 tablespoons parsley, finely chopped
sea salt and freshly ground black pepper
olive oil for cooking
Pasta
300 grams of long pasta of your choice
3 tablespoons mint leaves, shredded
3 bacon rashers, diced
120 grams fresh peas or frozen
3 tablespoons virgin olive oil
2 tablespoons butter
Lemon Sole Preparation: Place the flour on a plate with a little salt and pepper. Break the eggs in a large bowl and beat them together with a fork. Place the bread crumbs on a deep plate and mix in all the herbs. Toss the lemon sole in the flour and coat it well, shake off the excess flour. Dip the lemon sole in the beaten eggs and so that is coated. Finally place the lemon sole in the bread crumbs and cover the fillets with the herb and crumbs well.
Pasta: Bring a saucepan of water to the boil. Add the pasta to the pan and cook it for 3-5 minutes so that it is just cooked. Add the peas to the pasta and cook it for a further minute. Drain the pasta and peas and place it in a large bowl. Place the oil and butter in a pan over a medium heat. When it is has melted add the bacon and cook it for a couple of minutes. Pour the bacon mixture over the pasta. Add the mint to the bowl and toss the pasta so that the ingredients are well distributed. Allow the pasta to cool and cover it and refrigerate.
To Cook Lemon Sole: Remove the pasta from the refrigerator and allow it to come to room temperature. Add a very large pan and place it over a moderate to high heat. When the oil is hot add the lemon sole fillets to the pan and cook them for around 2 minutes on each side, so that they are golden brown. Remove the lemon sole from the pan and place it in a warm place until ready to serve.
To Serve: Distribute the pasta among six plates. Place a lemon sole fillet on each serving of pasta. Serve.
bacon recipe courtesy of: How to Cook Fish
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