Dover sole fillets with lime butter

Dover sole fillets with lime butter

Total: 40 Min. | Active: 40 Min.
gluten-free, Low Carb
Nutritional value / person: 295 kcal
, Fat: 23 g
, Carbohydrate: 1 g
, Protein: 22 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lime butter

80 g butter, soft
1 organic lime, use grated zest and 1 tbsp of juice
½ tsp sea salt
a little pepper

Fish

500 g sole fillets (MSC), halved lengthwise
½ tsp salt
a little pepper
clarified butter
½ bunch flat-leaf parsley, finely chopped
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How it's done

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Lime butter

Using the whisk on a mixer, beat the butter, lime zest, lime juice, salt and pepper for approx. 2 mins. until light and creamy. Transfer the mixture to a piping bag with a smooth nozzle (approx. 10 mm in diameter). Pipe 4 rosettes on a baking tray lined with baking paper, chill.

Fish

Season the fish fillets, heat a little clarified butter in a non-stick frying pan. Fry the fish fillets in batches for approx. 2 mins. on each side. Garnish with parsley and serve with the lime butter.

Good to know
Serve with: Baked or roast potatoes

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