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Sole with prawn and caper butter

Recipe from: 29 September 2010

Ingredients 4
Servings 2
Time 10 mins


  • Sole
  • 2
  • 4
    prawns per person
  • 1
    capers, drained, per person


15 mins
Cook your sole to your taste.
Make a beurre noisette (browned butter) 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.

For more of Lavender and Lime's recipes click here.

Read more on: fish/seafood  |  shallow-fry

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