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Pan Fried Dover Sole & Pul Biber Butter.

Pan Fried Dover Sole & Pul Biber Butter.

Pan Fried Dover Sole & Pul Biber Butter. You can do this with any beautifully soft white fish fillets really, but the beautiful crispy white flesh of the Dover Sole that is fried in a little oil and then drizzled with pul biber butter works perfectly for this dish. All I need are some potatoes and a side salad. And maybe a glass of rosè by the sea...


 

Ingredients:

1 x 500g Dover Sole, skinned
1 tbsp plain flour
2 tbsp light olive oil
40g butter
1/4 tsp Turkish red pepper flakes (pul biber)
1 tsp fresh flat leaf parsley, finely chopped
1/2 lemon
 

Method:

Preheat the oil in a large non-stick frying pan / skillet on a medium-high heat.

Place the flour on a large flat plate, and lightly dust the skinned fish, on both sides, in the flour. Pat off any excess flour (as you don’t want the flour to burn in the oil).

Add the fish to the hot oil, and crisp for 4-5 mins each on both sides (until the internal temperature is 60C - I use a food thermometer, so if you have one, definitely do the same so that you don’t overcook the fish).

Remove the fish to a large serving plate, then return the pan to the heat, add the butter, then once it has melted, add the pul biber (you can add a little more than 1/4 tea spoon if you like a kick - but just be aware that too much could take away from the delish subtle flavour of the fish) and most of the fresh parsley, then pour it over the fish.

Finish off with a good pinch of coarse black pepper, a pinch of sea salt flakes, a good squeeze of lemon juice (and a bit more), then a little more fresh parsley.

Just add some potatoes and a side salad. And maybe a glass of rosè by the sea...

A delicious recipe created by #melizcooks using Dover Sole from Hamiltons Fish 

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