for 4 person

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

How it's done

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.

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