This recipe is made with whole Sole (or flounder) with Beurre Noisette, lemon, capers and croutons.
Grenobloise, which means ‘of Grenoble’, a city in south eastern France, refers to any dish served with a sauce of browned butter, capers, parsley, and pieces of lemon. I’ve added brioche croutons, for crunch. Sole and flounder can be used interchangeably in this dish.... Read more.
Prepare the fish by using a pair of scissors to trim the fins, leaving the tail intact. At the tail, make a small incision with a sharp knife, starting 1cm from where the tail starts.
Using a pair of food-grade pliers, pull the skin back toward the head, revealing the flesh. Repeat the process on the other side, and reserve in the fridge until needed.
Preheat your oven to 180°C. Lightly season both sides of the fish with Maldon salt.
In a hot frying pan, add the oil and place the fish top-side down, cooking for 3 minutes until golden.
Flip the fish and place into the oven to cook for a further 8 minutes.
In a separate pan, add the butter and cook on medium-high heat until it begins to brown. Remove from the heat and add the lemon juice, baby capers, salt, parsley, brioche croutons and lemon segments.
Remove the fish and place onto your serving plates. Carefully pour your beurre noisette over both the fish, and serve with lemon cheeks and watercress.
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