Kerrygold Garlic And Herb Butter And Dover Sole
I am definitely a sucker for product placement. When we went to Whole Foods a few weeks ago, right when we walked in, a display of Kerrygold Garlic and Herb Butter and fresh loaves of French bread grabbed my attention. Not surprising myself at all, I walked away with a stick of butter and a loaf of bread.
We proceeded to the fish department and bought some of the Dover sole that was on sale for $5.99 a pound, did a little more shopping, and headed home to make dinner.
While we originally intended to just use the Kerrygold Garlic and Herb Butter on the French bread, I also decided to make the brown butter for the fish with it.
Dover Sole With Garlic And Herb Browned Butter (adapted from Cook's Illustrated)
2 thin sole fillets, patted dry with paper towels
1/4 cup flour
1 tablespoon vegetable oil
3 tablespoons Kerrygold Garlic and Herb Butter, cut into 6 pieces
2 teaspoons fresh lemon juice
Preheat oven to 200 degrees, and place two oven-safe dinner plates in the oven to keep warm.
Season both sides of fish with salt and pepper, and let stand about 5 minutes.
Place flour in a shallow dish, coat both sides of fish with flour, and shake off excess.
Heat vegetable oil in 12-inch nonstick skillet over high heat until shimmering, and then add 1 tablespoon butter and swirl to coat the pan. When foaming subsides, place fish in pan, lower heat to medium-high, and cook until edges of fillets are opaque and bottom is golden brown, 2 to 3 minutes.
Flip the fillets, and cook for about 2 minutes longer, until cooked through.
Transfer one fillet to each heated dinner plate, and return plates to oven.
Heat remaining 2 tablespoons butter in skillet over medium-high heat. Cook, swirling pan constantly, until butter is golden brown and has a nutty aroma, about 3 minutes; remove skillet from heat.
Remove plates from oven. Add lemon juice to browned butter, and season to taste with salt; spoon sauce over fish, and serve immediately with lemon wedges.
I decided to serve the fish with spinach sauteed with a little red onion. It was delicious, but I guess I say that about everything with browned butter. I loved that the Kerrygold butter added some extra flavors to the fish from the herbs and garlic. This was a quick, easy, and satisfying dinner!
What would you use the Kerrygold Garlic and Herb Butter for?