We were lucky to find some fresh sole and as it is such a subtle flavoured fish, I decided to make quite a robust sauce to go with it. This prawn and caper butter fits the bill perfectly.
Prawn And Caper Butter
Sole are not that easy to find in our local fishmongers. Here we get East Coast Soles and West Coast Soles but most recently the fish coming from the East Coast of South Africa has not been in abundance. I like to buy fish that is caught with sustainability in mind and from a company that uses ethical fishing practices. It is due to the shortage of this fish that the prices are high and I would not let a good piece of fish go to waste by treating it without some level of respect. This is why I chose to make my special butter to accompany the fish.
Overfishing has become quite a serious problem around the world. It is important that we keep this in mind when we purchase fresh seafood. I see that red fish i.e. the ones on the do not eat list, are often sold in the markets. And there are also baby fish – ones too small to really enjoy even.
Prawn and Caper Butter
- 30 g butter
- 4 prawns per person
- 5 mls capers, drained, per person
- make a beurre noisette with the butter and as soon as it has changed colour, add the prawns
- when you turn the prawns after cooking the one side, add the capers
- spoon over the sole, or serve on the side