Baked Sole with Beurre Noisette (Brown Butter Sauce)

Baked Sole with Beurre Noisette (Brown Butter Sauce)

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Published on March 11, 2015 | In , | By
24 Comments
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Baked Sole with Beurre Noisette (Brown Butter Sauce)

A classic fish with brown butter, and a simple recipethat isjust fabulous! The butter is cooked to brown, creating a wonderful nutty smell! I had this dish few times in “Le Cercle Gourmand” – an elegant French restaurant in Kinshasa with a quite atmosphere and good food. If you ever visit Kinshasa, keep this restaurant in mind!

I made it at home! My family loved it and I definitely plan on making it again. This even makes an elegant dinner for your guests! Now you can make a restaurant-quality sole in your own kitchen. The sauce goes well too with sautéed vegetables and pasta! Happy eating!

If you are following a low carb diet, broccoli florets would be a great substitute for potatoes.

Arrange the sole fillets on a greased baking sheet, add the baby potatoes, drizzle the canola oil and bake for 15 -20 minutes or until the fish flakes easily with a fork and the potatoes are lightly browned

Place the butter in a heavy-bottomed saucepan over medium heat. Swirl the pan and melt the butter. Reduce heat to low and cook the butter to a nutty golden brown color. As soon as the sauce reaches this point, add the lemon juice, a pinch of saltand capers

Ingredients:

  • 4 sole fillets 4 oz. / 115g. each
  • 3 tablespoons freshly squeezed lemon juice
  • 125 g. /4.5 oz. butter (use a good quality)
  • Salt and black pepper to taste
  • 4 tablespoons canola oil, to roast the fish
  • 1 tablespoon capers in brine, drained
  • 500 g. /1lb. 2 oz. baby potatoes, peeled

Directions:

  1. Preheat the oven to 230°C/425°F. Place a rack in the center of the oven.
  2. Season the fish with salt and pepper.
  3. Arrange the sole fillets on a greased baking sheet, add the baby potatoes, drizzle the canola oil and bake for 15 -20 minutes or until the fish flakes easily with a fork and the potatoes are lightly browned. Cover up and set aside.

Now prepare the sauce:

  1. Place the butter in a heavy-bottomed saucepan over medium heat. Swirl the pan and melt the butter. Reduce heat to low and cook the butter to a nutty golden brown color. As soon as the sauce reaches this point, add the lemon juice, a pinch of saltand capers. Drizzle the beurre noisette over the baked fish. Serve it with sautéed potatoes or your favorite vegetable. Enjoy!!

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