Chef's Quick Tips: Pan seared lemon sole
This week, Chef Matt Storch of Match and Match Burger Lobster shows Tina Redwine how to make savory seafood dishes.
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Oct 8, 2019, 2:50 PM
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Updated 1,925 days ago
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This week, Chef Matt Storch of Match and Match Burger Lobster shows Tina Redwine how to make savory seafood dishes.
Ingredients:
Sole
Butter
Salt
Ground pepper
Vegetable Oil
Ground pepper
Vegetable Oil
Thyme
Poppy seeds
Lemon juice
Garlic
Hazelnuts
Method:
- Cut the piece of fish (sole, flounder or fluke) down the middle
- In the pan heat up oil and a little bit of butter, which will help with browning the fish
- Season the fish with salt and pepper on both sides
- Put the fish in the pan making sure that there is a coating of the oil/butter mixture underneath it
- Cook on high heat
- Add thyme and poppy seeds to the pan
- Turn the fish over
- Add lemon, a touch of garlic and toasted hazelnuts
- Add a bit of water or white wine to make it a cohesive sauce
- In the pan heat up oil and a little bit of butter, which will help with browning the fish
- Season the fish with salt and pepper on both sides
- Put the fish in the pan making sure that there is a coating of the oil/butter mixture underneath it
- Cook on high heat
- Add thyme and poppy seeds to the pan
- Turn the fish over
- Add lemon, a touch of garlic and toasted hazelnuts
- Add a bit of water or white wine to make it a cohesive sauce
Contact:
Chef Matt Storch, Owner
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