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.
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.
- 30g butter
- 4 prawns per person
- 5mls 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
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