28 Broiled Lemon Sole, Parsley Butter

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    2

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 2 portions U.S.A. Imperial Metric
Sole 2 8 oz. 2 8 oz. 2 230-grams
Clarified butter 4 tbsp. 2 oz. 60 grams
Salt, white peppercorns To season To season To season
Butter:
Butter 4 tbsp. 2 oz. 60 grams
Parsley 1 tbsp. 1 tbsp. 5 grams
Cayenne pepper ¼ tsp. ¼ tsp. ¼ tsp.
Lemon juice 1 tbsp. 1 tbsp. 15 milliliters
Garlic clove ½ ½ ½

Method

Method of Preparation

  1. Trim sole as per fried flounder.
  2. Remove white skin only.
  3. Loosen fillets from bone.
  4. Heat broiler to moderate.

    Butter:

  5. Soften butter.
  6. Chop parsley.
  7. Measure pepper, lemon juice.
  8. Crush garlic.
  9. Grind peppercorns finely.

Method of Cookery

  1. Season sole both sides, brush with clarified butter.
  2. Brush broiler rack with butter. Begin cooking skin side uppermost 3 inches away from heat.
  3. Give 3 minutes on skin side, turn and brush with butter again. Cook 1 minute longer—until slightly browned.

Butter

  1. Add all ingredients to softened butter—roll in greaseproof paper to form long roll 1 inch in diameter-put in refrigerator until firm.
  2. Cut in thin slices and place on fish just before serving.

Serving

Moreland Potatoes, buttered Swiss chard. A light dry wine is the best match.