Panfried Sole with Garlic Butter
Wild flowering garlic, or ramsons, with its delicate white blossoms, thrives during the spring in Ireland. Check farmers’ markets for wild or spring garlic (though garlic most often found in the United States has large purple flowers instead of small white ones). Garlic chives or the greens from spring garlic are a good substitute for wild garlic greens.
- 8 Tbsp. butter, softened
- 1⁄2 cup chopped garlic chives or greens of spring garlic
- 4 (1⁄3″-thick) skinless, boneless dover sole filets (about 1 lb.)
- Sea salt and freshly ground black pepper
- Wild garlic flowers (optional)
- Preheat oven to 200°. Put the butter and wild garlic greens into a medium bowl. Using the back of a spoon, cream butter and greens together until well combined. Divide half of the garlic butter between two small bowls and set aside.
- Melt a third of the remaining garlic butter in a large skillet over medium-high heat. Carefully place 2 of the filets, skin side up, in the skillet, season to taste with salt and pepper, and cook until bottom is just beginning to turn golden, 1-2 minutes. Flip filets over and continue cooking until filets are cooked through, about 1 minute more. Transfer filets to a rack set in a sheet tray and place in the warm oven. Repeat process with half of the remaining garlic butter and fish.
- Wipe out the skillet, then add the remaining garlic butter and melt. Meanwhile, arrange filets, slightly overlapping, on a warm serving platter. Drizzle melted garlic butter over the filets. Serve with the bowls of garlic butter on the side and garnish with wild garlic flowers, if you like.