Find out how to easily make a recipe for hazelnut butter soles by following the simple steps in our preparation. A delicious fish-based dish that will appeal to the whole family, young and old alike!
4 pieces of 250 g Small soles emptied, deburred and peeled
100 g Flour
120 g Butter
100 g Herbal mixture (purple basil, baby basil and daikon sprouts)
60 g Crushed hazelnuts
2 c. sunflower oil
2 Lemons (the juice)
Salt and pepper from the mill
- Start this recipe for hazelnut butter soles by rinsing the soles. Dry them on absorbent paper. Salt and flour them.
- Heat 30 g of butter with a drizzle of oil in a pan. Deposit the soles two by two. Cook them for 5 min on each side. Check the cooking, split the center of the sole, it should be very white, but not pink. Cook the other soles in the same way.
- Discard the cooking juices, replace it with the rest of the butter, add the hazelnuts. As soon as the butter becomes nutty, deglaze with lemon juice. Add salt and pepper.
- Divide the sole in the plates and sprinkle them with the hazelnut butter. Serve immediately. Decorate with mixed herbs.