Cornish Sole with Beurre Noisette Croutons
Main – Serves 2
Chef Tip: The crouton recipe would go beautifully with other flat white fish such as dover or lemon sole.
Recipe in Collaboration with the Cornish Fishmonger
The beautifully sustainable, Cornish caught and often overlooked megrim fish has had a very special rename to Cornish Sole. It’s a very delicate white fish that just needs simple cooking.
2 Cornish Sole (Megrim)
4 tbsp Flour
40g Ciabatta Bread
10g Fresh Parsley
½ Lemon (juice)
1 tbsp Capers
Fresh Cress (optional garnish)
Equipment – Chopping board, kitchen knife, flat roasting tray & frying pan
Please see the substitution list at the end of the recipe.
Step by Step Instructions
Step 1 – Prepare Ingredients
Wash and pick the leaves of the parsley and finely chop them.
Cut the ciabatta bread into cubes.
Step 2 – Cook Fish
Heat oven to 200C.
Pat the soles dry on kitchen paper and season them on both sides.
Add flour to a plate and dip soles into the flour on both sides.
Heat a large frying pan up to a high heat and add a drizzle of olive oil. Fry the sole for 2 minutes on one side and then flip it to fry it on the other side.
Line a flat baking tray with parchment paper. Add the soles to the tray and roast in the oven for 8-10 minutes until the flesh is opaque and cooked all the way to the bones.
Step 3 – Make Beurre Noisette Croutons
Make Beurre Noisette Croutons
Wipe the fish frying pan clean and add the diced bread.
Drizzle the bread with 2 tbsp olive oil and fry for 2 minutes.
Add the butter and fry for a further 3 minutes until the bread has soaked up the butter and has started to caramelise.
Take the pan off the heat and add the chopped parsley, lemon juice and capers. Stir to combine everything.
Step 4 – Plate Up
Add the soles to a plate and top with the Beurre Noisette Croutons. Alternatively, you can fillet the fish by sliding the flesh off the bones and add it to a plate topped with the croutons.
Add fresh cress as a garnish.
2 Cornish Sole (Megrim) – Dover Sole, Lemon Sole
40g Ciabatta Bread – Sourdough Bread
50g Butter – Dairy Free Butter
10g Fresh Parsley – 10g Fresh Basil