• 2 Lemon Sole, Top Skinned and Trimmed
• Large knob of unsalted butter
• Using a sharp knife lightly score the top fillet of the lemon sole
• In a pan heat a little oil and lightly fry the bottom of your lemon soles
• Finish the sole under the grill for about 5 minutes
• For the Beurre Noisette, gently melt the butter in a small pan, continue to heat it until the butter begins to brown.
• Once the sole is cooked, plate up and serve with the Beurre Noisette.
Recipe via The Pantry, Newmarket