Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 27

Wild garlic is in season in spring. The leaves are delicious to cook with and the edible flowers are fantastic for decorating the plate.

Serves 2

4 fillets of black sole

wild garlic flowers

salt and freshly ground black pepper

For the wild garlic butter:

110g (4oz) butter, softened

1 small bunch of wild garlic leaves, chopped

First, make the garlic butter. Ensure that the butter has been kept out of the fridge at room temperature for about 2 hours – it should be nice and soft. Place the butter and wild garlic leaves in a bowl and cream together with the back of a spoon.

Heat a frying pan and melt one-third of the garlic butter. Add the sole fillets and cook for about 4 minutes until golden. Season with salt and pepper. Reduce the heat to medium and cook the sole fillets for 4 minutes on the other side. Remove to warm serving plates.

Add the remaining wild garlic butter to the pan and when it has melted drizzle over the fillets. Garnish with the wild garlic flowers and enjoy!