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
Baked Sole with Beurre Noisette (Brown Butter Sauce)
Description
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
Instructions
- Preheat the oven to 230°C/425°F. Place a rack in the center of the oven.
- Season the fish with salt and pepper.
- 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:
- 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!!
