Beurre Noisette

Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

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.


  • 100 g (4 oz) butter
  • juice of 1 lemon


  • 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.