This week’s recipe from Doolin’s Homestead Cottage is the Plaice or lemon sole meunière.
You will need:
- 2 whole plaice or lemon sole skin off and roe removed 9450-500g) each.
- 100g butter.
- 1 tablespoon caper.
- 1 lemon.
- 1 tablespoon chopped parsley.
- 100g samphire.
- Cooked clams, mussels, or brown shrimp (optional).
- 4 tablespoon vegetable oil.
- 100g plain flour.
Make sure to buy your fish fresh and from a local fish mongers. They can skin and prepare the fish for you.
Method:
1. Heat a large frying pan over a high heat with the vegetable oil that can hold one of the fish at a time.
2. Place the flour onto a large plate. Season the fish with salt and place in the flour and dust on either side removing any excess.
3. Place the fish in the frying pan and do not touch for the first minute. This will stop the fish from sticking.
4. Once the fish is nicely coloured, turn over and cook on the other side for two to three minutes.
5. Transfer the fish into a baking tray and do the same with the second fish.
6. In the same pan, add the butter and move the pan letting the butter form and turn slightly brown. When the butter becomes lightly brown, add the lemon juice and remove from the heat.
7. Add in the samphire, chopped parsley, capers and shellfish if using.
8. Finish cooking the fish in the oven at 180 degrees Celsius for 5 to 6 minutes.
9. When serving, gently pour over the warm sauce and enjoy.
