Dover Sole with Lime Butter and Chanterelles

For the Dover sole with lime butter and chanterelles, season the sole with salt, pepper and lemon and fry in a little olive oil with butter. Sauté the mushrooms in butter with olive oil and shallots, season with salt and pepper and add the fresh herbs.

For the lime butter, melt the butter, add the lime juice and white wine and let it emulsify (see tip). Add the lime fillets and season with salt, pepper and sugar. Arrange the lime butter on the plate, spread the chanterelles on top and place the Dover sole on top. Garnish with dill.

Preparation Tip:

Emulsification is the intensive mixing of fats with aqueous liquids. Stable mixtures such as mayonnaise are then created using a hand mixer or whisk.

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