INGREDIENTS
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Roasted red pepper
3 medium red peppers, cut in half
4g of finely crushed black pepper
10g course sea salt
20ml olive oil
Few sprigs of rosemary & thyme
2 x 250g packs of butter, diced & softened
Dried red Espellete pepper
Method
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Roasted red pepper
Place all ingredients into a bowl and mix together. Place onto a small roasting tray lined with parchment paper, evenly spaced out and flattened, then into the oven at 180c and cook for 20-30 minutes until cooked with a little bite still. Turn over every 5 minutes.
Place into a bowl so that it sweats, then when its cooled, place into a blender to puree.
Beat the butter in a kitchen aid, add the red pepper puree and dried red pepper, then leave to chill.
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Sole
Cook the sole in a nonstick pan with olive oil and season with salt & pepper. Cook for 2-3 minutes each side and add the thyme. When nearly ready add the red pepper butter, baste the fish in the butter, add the dried red pepper.
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Assembly
3 cooked sole fillets
1 tbsp of red pepper butter
Little olive oil
Fresh lemon zest & juice
Few sprigs of thyme