Grilled dover sole with capers, lemon & beurre noisette

Ingredients

• 250g unsalted butter
• 2 extra-large lemons
• 4 dover soles (350-500g each), skinned and trimmed
• 4 tbsp capers
• 100g chopped parsley
• 80g brown shrimps

Method

Dice the butter and place into a pan over a moderate heat. Cook until the butter starts to brown, then remove from the heat and strain to remove the milk solids from the brown butter. You can do this in advance – beurre noisette can be kept in the fridge for weeks.

Top and tail the lemons, then use downward motions of the knife to peel away the skin and pith. Use the blade to remove each segment of the lemon, leaving the inner membrane behind.

Brush the dover soles with oil, then season with salt and pepper. Grill for 4-5 minutes on each side.

To make the meunière sauce, warm the brown butter then add in the capers, chopped parsley, brown shrimps and lemon segments.

To serve, spoon the sauce over the grilled fish.