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Black Sole with Green Garlic

Updated February 23, 2016
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Black sole is what the Irish call Dover sole--for why would the Irish append an English name to this superlative fish, found amply in Irish waters? A few years back, in her cottage in Courtmacsherry, a fishing hamlet in County Cork, food writer Clodagh McKenna cooked some fresh local sole this way, flavoring them with the shoots and blossoms of wild flowering garlic from a nearby field. In springtime, farmers’ markets in the United States often sell wild or cultivated green garlic shoots, perfect for this dish; garlic chives or even ordinary chives may be substituted. Don’t be put off by the amount of butter in this preparation; the fish should luxuriate in it.

Serves4

Cooking Methodpan-frying

CostModerate

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursemain course

Dietary Considerationmain course

Five Ingredients or LessYes

Mealdinner

Taste and Texturebuttery, garlicky, rich

Ingredients

  • ¾ cup/190 g butter, softened
  • 1 cup/100 g chopped wild or green garlic shoots, garlic chives, or chives
  • 2 large or 4 small sole (about 2 lb/1 kg total), filleted
  • Salt and pepper

Instructions

In a medium bowl, mix the butter and garlic shoots or chives together well with a wooden spoon. Put about half the butter mixture into a small bowl and set aside.

Melt the remaining butter mixture in a large skillet over medium-high heat. Working in batches if necessary, fry the fillets, skin side up, for 1 to 2 minutes, or until just beginning to color. Turn the fillets over, quickly season with salt and pepper, then transfer to a warmed serving platter. Drizzle the melted butter and pan juices over the fish.

Serve with the remaining butter mixture on the side.

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We grow fresh garlic in the garden. What a treat! http://casa-giardino.blogspot.com/2011/04/roasted-cod-fillets.html#links

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