Made in 8 minutes: Clodagh McKenna's Sole à la meunière
This week, our chef Clodagh McKenna prepares pan-fried Dover sole with crisp roasted potatoes
This classic French dish is a fantastic 10-minute supper. There are many types of fish that you can use, the best being Dover sole, which is expensive but delicious and worth it for a special occasion.
For a midweek cosy supper I use plaice, lemon or slip soles. I add capers to the noisette butter, which is a diversion from the classic dish but I love the saltiness that the capers bring to the sauce.
I like to serve wilted spinach with the fish. I cook the spinach in a little olive oil and butter for a couple of minutes and add grated fresh nutmeg.
For my staple rosemary and garlic roasties, I prepare two potatoes per person, chop them into one-inch cubes and cook them for about 10 minutes in a small amount of boiling water.
Then I drain the potatoes and fry them in a pan with olive oil and butter over a high heat to get them crispy. It takes about five minutes.
After one minute I add in a tablespoon of chopped fresh rosemary and two cloves of crushed garlic. Season with sea salt and freshly-ground black pepper and toss so they crisp evenly.
Pop open a bottle of chilled Chardonnay and you have a feast in store...
Sole à la meunière
Preparation time: 5 minutes
Cooking time: 8 minutes
Serve with: Bosman Walker Bay
4 x filets of sole
25g plain flour
2 tbsp olive oil
Juice of one lemon
2 tbsp fresh flatleaf parsley,
2 tsp capers
Sea salt and freshly-ground black pepper
1. Season the soles with sea salt and freshly-ground black pepper. Dip both sides of the seasoned sole filets in a plate of flour and then pat off the excess flour.
2. Heat the two tablespoons of olive oil in a frying pan over a medium to high heat and add the fillets of sole. Lower the heat and add 50g of the butter. Fry over a moderate heat for three minutes, without moving, until golden in colour. Carefully turn the fish over and cook for a further three minutes until golden brown and cooked through.
3. Place the filets on two warmed plates.
4. Discard the oil in the frying pan and wipe the pan clean. Place the remaining 50g of butter and allow it to melt over a medium heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, capers and finely-chopped fresh flat leaf parsley. Pour some of this beurre noisette over each fish and serve with some lemon wedges.