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Dover Sole with Herb Butter and Irish Whiskey
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve this butter along side Dover sole or other flat fish fillets t(also scallops and mussels!!!) o give a special taste.
for the Herb Butter:
1/2 cup unsalted butter, softened but not melted
1/4 to 1/2 teaspoon of fresh thyme, basil, sage, savory, etc, or combinations of each
1-2 tablespoons fresh parsley, snipped fine
1/4 teaspoon fine sea salt
for the fish:
3-4 fillets of fresh Dover sole, or other thin flat white fish (or scallops, mussels, etc...)
freshly ground peppercorns
1 - 2 tablespoons unsalted butter
3 - 4 tablespoons Irish whiskey
First make the herbed butter: Soften the butter for 30 seconds on half power in the microwave, if not already softened. Blend in herbs and salt. If fresh herbs are not available, you can use dried ones but make sure the parsley is fresh. Pack the butter into a small cup or a pottery dish and set aside.
For the fish: Pat the fish dry and sprinkle with salt, pepper and paprika. In a heavy bottomed fry pan, heat just enough butter to cover the bottom with a thin film. Add the fish fillets and cook for 1-2 minutes on the first side, and then gently turn over to finish cooking. This will happen fast, perhaps 1-2 minutes. Remove to serving platter. If using scallops and or mussels, add a bit more butter if needed and cook them about 2 - 3 minutes, stirring often. It may take 1 - 2 minutes more, depends on the quanity and the sizes. Remove from pan to the platter. In the hot pan quickly add the Irish whiskey, cook and stir to make a drizzling sauce. Pour over the fish and serve with the herbed butter.
Recipe created 2006-03-05.
© 1996-2013 Dorothy McNett. All Rights Reserved.