Lemon Sole and Dover Sole with Butter Sauce, Kale and Chives

I love all types of small flatfish, for instance, lemon sole and Dover sole. The lemon sole is fried with the skin on, while the Dover soles skin is so thick and chewy that it has to be removed before frying. I use a skin removing technique that may look difficult, but all you have to do is to grab the skin on the tail and pull it off on either side. In other words, flay the flatfish. Both the lemon sole and the Dover sole are of a relatively small size, but there is still only room for two small soles at a time in the frying pan. Fry them in turn, or use two frying pans.

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

2 lemon soles, ⅔ lb. (300 grams)

2 Dover soles, ⅔ lb. (300 grams)

1 cup (2 ½ dl) flour

2 tbs. (50 grams) unsalted butter

2 tbs. dried dill

1 kale, coarsely chopped

3 tbs. chives, finely chopped

3 tbs. spring onions, finely chopped

2 tbs. apple cider vinegar

½ cup (1 dl) milk

Salt and pepper

PREPARATION:

• Flay the Dover soles by grabbing the skin on the tail and pulling it off. Mix flour, dill, salt and pepper on a large plate. Dip the soles in the flour mix. Melt the butter on high heat, and add the fish to the frying pan when the butter is starting to brown.

• Fry the soles for approximately 3 minutes on each side. When they are done, remove them from the pan and deglaze the pan with kale, chives, spring onion and apple cider vinegar. Add salt and pepper to taste.