Brown Butter Sole With Peas Mussels Recipes

BROWN BUTTER SOLE WITH PEAS & MUSSELS

Steps:

• Heat the oil and butter in a deep frying pan until foaming. Add the fish fillets and cook for 3-4 mins. Carefully turn over and baste with the butter, which should be nut-brown.
• Increase the heat and add the peas, mussels, cider, lemon juice and some seasoning. Cover with a lid and cook for another 3-4 mins until the mussels have opened - discard any that remain closed.
• Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.

SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE

Steps:

• Season fillets with salt and pepper.
• Heat 2 tablespoons clarified butter in each of 2 large saute pans.
• Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
• Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

MUSSELS AND CLAMS WITH SIZZLING BROWN BUTTER AND CAPERS

Steps:

• Wash clams well. Wash mussels, making sure to remove and discard their beards. Heat 1 tablespoon olive oil in each of 2 large cast iron frying pans over high heat. Add clams and half the thyme to 1 of the pans; add mussels and half of the thyme to the other pan; cook for 1 minute. Divide butter and capers between the 2 pans. Continue cooking clams and mussels for 2 to 3 minutes, or until they open.
• To serve, place clams mussels and the butter in which they cooked in a warmed serving bowl and sprinkle with fleur de sel. Serve with bread on the side, to soak up the butter at the bottom of the bowl.