Brown Butter Sole with St Enodoc Asparagus
While it sounds fancy, this dish is a beautifully simple way to showcase the flavours of the fish, using creamy Trewithen Cornish salted butter, and delicate St Enodoc asparagus.
Recipe
HEADS UP: For an even easier dish, ask your fishmonger to skin and debone your fish.
Serves 2
2 fillets of lemon sole (about 150g/5oz each), skin & bones removed
3 tbsp plain flour
Salt & pepper
45g Trewithen butter + 2 tbsp
½ a lemon
1 tbsp chopped flat leaf parsley
1 tbsp small capers (optional)
Bunch of St Enodoc asparagus, woody ends removed
Method
Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess. Heat 1 tbsp butter in a frying pan on high until bubbling. Place the fish fillets in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden brown, then turn the fillets and do the same on the other side. Wrap the fish in foil and keep warm in the oven.
Gently steam the asparagus for 3-4 minutes while you make the sauce. Add the cubes of butter to the pan and heat until they melt and become light brown, then turn off the heat and add the lemon juice, parsley and capers (if using), and swirl around. Return the fish to the pan, spoon over the juices and serve it up with your asparagus.
Ingredients lowdown: get fish delivered to your SeaSpace door, with thecornishfishmonger.co.uk. Based down the road in St Columb this online fishmonger preps and delivers all sorts of locally caught fish so all you have to do is order, cook and enjoy.
