Kerrymaid has teamed up with the Craft Guild of Chefs and head chef at The Bull in Great Totham, Luke Stevens to create a series of inspired menu dishes using Kerrymaid Buttery. Pan fried lemon sole is a light summer favourite, Luke shows us how it’s done.
For the sole;
3 Sole fillets
1 tbsp Olive oil
25g Kerrymaid Buttery
For the lemon butter sauce;
55ml white wine
100ml Kerrymaid Double
50g Kerrymaid Buttery
1/2 Lemon, juiced
1 tbsp Chopped chives
1 tbsp Chopped dill
Pre-heat a frying pan with the olive oil till hot.
Season the sole fillets, and place delicately in the frying pan.
Drop in the 25g of Kerrymaid Buttery and work around and over the sole.
Once cooked remove the sole from the pan and set aside to keep warm.
Deglaze the pan with the white wine and reduce.
Add the Kerrymaid Double and bring to the boil.
Stir in the 50g of Kerrymaid Buttery, followed by the chopped chives, dill and lemon juice.
Season well with salt and pepper and spoon over the sole fillets to serve.