Pan-fried Sole with Lemon Butter

Ingredients

• 480 gSole fish
• 60 mlWhite wine vinegar
• 8 gSalt
• 80 gShallot
• 2 gPepper
• 1 pcsBay leaf
• 2 pcsEgg
• 100 gBreadcrumbs
• 100 gButter
• 30 mlLemon juice
• 300 gPea

Instructions

1. 1

   Marinate

   • Rinse sole fillets under cold water and pat dry. Remove any remaining skin and score lightly if needed.
   • Mix vinegar, 6 g salt, finely chopped shallots, peppercorns and bay leaf in a shallow dish. Add the fillets, pour over the marinade and refrigerate covered for 1 hour.
2. 2

   Breading and frying

   • Beat eggs in a bowl. Place rusk crumbs or breadcrumbs in a separate shallow dish.
   • Drain the marinated fillets briefly. Dip first in egg, then coat evenly with breadcrumbs.
   • Heat 80 g butter in a large pan over medium-high heat. Fry the fillets in batches 2–4 minutes per side until cooked through and golden.
   • Place fillets on warmed plates.
3. 3

   Finish lemon-butter

   • Remove the pan from the heat after frying. Add lemon juice to the hot butter and let it sizzle briefly to form a fragrant brown sauce.
   • Spoon the lemon-butter over the fillets and serve immediately.
4. 4

   Side: Young peas

   • Cook peas in a little water with 2 g salt for 3–4 minutes (or follow package instructions for frozen peas).
   • Stir 20 g butter into the hot peas and adjust seasoning. Serve with the sole.
5. 5

   Serving suggestion

   • Drizzle additional lemon-butter over the fish and garnish with parsley if desired.
   • Alternatively serve with caper, shrimp or oyster sauce.