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Beurre Noisette
Preparation info
- Serves
Four-Six
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
This nut-brown butter classically goes with Dover sole, the butter added to the pan the fish has been pan-fried in and cooked until sizzling and a deep golden brown. It can be made at the very last minute or sizzled earlier and reheated to serve with any fried fish.
Ingredients
100 g 4 oz - juice of
1
Method
- Heat the butter in a frying pan until it reaches the nut-brown stage.
- At this point, pour in the lemon juice and season with salt and pepper before adding the parsley and spooning over the fish.
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