Baked Sole with Beurre Noisette (Brown Butter Sauce)
Description
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.
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!!
Notes
If you enjoyed this recipe, be sure to subscibe to our newsletter so you never miss a single recipe.
All photos and content are copyright protected. Please don’t use photos without prior written permission.
Tried this recipe?Let us know how it was!