3 medium red peppers, cut in half
4g of finely crushed black pepper
10g course sea salt
20ml olive oil
Few sprigs of rosemary & thyme
2 x 250g packs of butter, diced & softened
Dried red Espellete pepper
Place all ingredients into a bowl and mix together. Place onto a small roasting tray lined with parchment paper, evenly spaced out and flattened, then into the oven at 180c and cook for 20-30 minutes until cooked with a little bite still. Turn over every 5 minutes.
Place into a bowl so that it sweats, then when its cooled, place into a blender to puree.
Beat the butter in a kitchen aid, add the red pepper puree and dried red pepper, then leave to chill.
Cook the sole in a nonstick pan with olive oil and season with salt & pepper. Cook for 2-3 minutes each side and add the thyme. When nearly ready add the red pepper butter, baste the fish in the butter, add the dried red pepper.
3 cooked sole fillets
1 tbsp of red pepper butter
Little olive oil
Fresh lemon zest & juice
Few sprigs of thyme
3 medium red peppers, cut in half
4g of finely crushed black pepper
10g course sea salt
20ml olive oil
Few sprigs of rosemary & thyme
2 x 250g packs of butter, diced & softened
Dried red Espellete pepper
Place all ingredients into a bowl and mix together. Place onto a small roasting tray lined with parchment paper, evenly spaced out and flattened, then into the oven at 180c and cook for 20-30 minutes until cooked with a little bite still. Turn over every 5 minutes.
Place into a bowl so that it sweats, then when its cooled, place into a blender to puree.
Beat the butter in a kitchen aid, add the red pepper puree and dried red pepper, then leave to chill.
Cook the sole in a nonstick pan with olive oil and season with salt & pepper. Cook for 2-3 minutes each side and add the thyme. When nearly ready add the red pepper butter, baste the fish in the butter, add the dried red pepper.
3 cooked sole fillets
1 tbsp of red pepper butter
Little olive oil
Fresh lemon zest & juice
Few sprigs of thyme
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.