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Photo by: Joseph De Leo
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.
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.
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon nutritional information per serving.
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