Cornish Sole with Beurre Noisette Croutons
The beautifully sustainable, Cornish caught and often overlooked megrim fish has had a very special rename to Cornish Sole.
Wash and pick the leaves of the parsley and finely chop them.
Cut the ciabatta bread into cubes.
Heat oven to 200C.
Pat the soles dry on kitchen paper and season them on both sides.
Add flour to a plate and dip soles into the flour on both sides.
Heat a large frying pan up to a high heat and add a drizzle of olive oil. Fry the sole for 2 minutes on one side and then flip it to fry it on the other side.
Line a flat baking tray with parchment paper. Add the soles to the tray and roast in the oven for 8-10 minutes until the flesh is opaque and cooked all the way to the bones.
Make Beurre Noisette Croutons
Wipe the fish frying pan clean and add the diced bread.
Drizzle the bread with 2 tbsp olive oil and fry for 2 minutes.
Add the butter and fry for a further 3 minutes until the bread has soaked up the butter and has started to caramelise.
Take the pan off the heat and add the chopped parsley, lemon juice and capers. Stir to combine everything.
Add the soles to a plate and top with the Beurre Noisette Croutons. Alternatively, you can fillet the fish by sliding the flesh off the bones and add it to a plate topped with the croutons.
Add fresh cress as a garnish.
Recipe by Chef Ali Pumfrey
- 2 Cornish Sole (Megrim)
- 4 tbsp Flour
- 40g Ciabatta Bread
- 50g Butter
- 10g Fresh Parsley
- ½ Lemon (juice)
- 1 tbsp Capers
- Olive Oil
- Fresh Cress (optional garnish)