A French way with flat fish.
Ingredients
- 8 large unskinned lemon sole fillets
- 2 oz well seasoned flour
- 2 oz clarified butter
- 8 oz small button mushrooms thinly sliced
- 75 g peeled cooked brown shrimps
- 4 oz unsalted butter
- Juice of 1 lemon
- 3 tbsps chopped parsley
- salt & black pepper
Servings:
Instructions
- Season the lemon sole fillets on both sides with a little salt and pepper. Dip them in the seasoned flour so that they are well coated on each side, then shake off the excess.
- Heat the clarified butter in a heavy based frying pan and fry the fish fillets in a couple of batches for one minute on each side. Add the mushrooms to the pan and fry, then add the shrimps and cook just long enough to heat through.
- Arrange the fish fillets, mushrooms and shrimps on a warmed serving plate.
- Wipe out the pan and heat the unsalted butter until it begins to brown and smell nutty. Add the lemon juice, parsley and a good pinch of salt and pour over the fish.
- Serve with sauteed potatoes and a green salad.
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