21 May Slip sole and smoked butter – Paul Weaver, Noble Rot
1 l very good quality crème fraîche, chilled
1 tbsp smoked sea salt, finely ground
2.5 tbsp smoked sweet paprika
1 tbsp Espelette chili powder, ground
4 x 200 g slip soles, skinned with heads removed
A little vegetable oil
Sea salt flakes
In the mixer bowl, place the crème fraîche and, using the beater attachment, beat for around 5 min at high speed. At this stage, turn down the mixer speed down. Turn off the mixer and strain the buttermilk into a separate bowl.It will separate completely from the fat, and only the butter will remain in the bowl.
Turn the machine to its lowest setting, add the smoked salt, Espelette pepper and paprika to the butter, then mix until fully incorporated.
Form the mixture into a log shape, wrap in cling film or baking parchment paper. Twist the ends to seal, and store in the fridge.
Preheat the oven on grill mode.
On a large tray, rub a little oil and sprinkle with sea salt (this will season the underside of the fish). Lay the 4 soles on the tray and lay a couple of slices of the chilled butter on each fish.
Place in an overhead grill and heat for about 1.5 min, then baste the fish with melted butter.
Grill for another 1.5 min whilst basting more frequent, then remove and allow the fish to finish cooking on the hot tray for a further 2 min.