FOODY THURSDAY

Hello ladies and gents this is the viking telling you that today we are talking about

Brown butter sole with peas & mussels

Ingredients

• 1 tsp sunflower oil
• 50g butter
• 4 lemon sole fillets
• 200g fresh podded pea (or frozen)
• 100g mussel , washed and de-bearded
• small splash of dry cider (about 2 tbsp)
• juice ½ lemon, plus wedges to serve
• large handful pea shoots, to serve

Method

1. Heat the oil and butter in a deep frying pan until foaming. Add the fish fillets and cook for 3-4 mins. Carefully turn over and baste with the butter, which should be nut-brown.
2. Increase the heat and add the peas, mussels, cider, lemon juice and some seasoning. Cover with a lid and cook for another 3-4 mins until the mussels have opened – discard any that remain closed.
3. Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.

And as always have a chilled day from the viking.