Tongue with browned butter and haricots verts

Name: tongue with browned butter and haricots verts
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 2 shallot; 20 g fresh flat parsley; 350 g fresh haricots verts; 2 lemon cleaned up; 2 el White wine vinegar; 1 el French mustard; 1 el extra virgin olive oil; 100 g wheat flour; 400 g fresh sole tongue fillet; 160 g unsalted butter or margarine; 25 g capers

Recipe with fish from the French bistro cuisine: tongue with browned butter and haricots verts.

Ingredients

Directions

Chop the shallots and finely chop the leaves of the parsley.
Remove the stalk of the haricots verts and cook the haricots verts in 6 min. Until al dente. Drain and drain.
Meanwhile, grate the yellow skin of 1 lemon and squeeze out the fruit. Cut the other lemon into slices.
Mix the shallot with the lemon zest, vinegar, mustard and oil into a dressing.
Spoon with the haricots verts and season with pepper and salt.
Put the flour on a large plate.
Sprinkle the tongue with pepper and salt on both sides and press firmly into the flour on both sides. Shake off the excess flour.
Heat the butter in a large frying pan and fry the lemon over medium heat in 4 min. Until golden brown and done. Turn halfway.
Remove from the pan and keep covered warm on a plate.
Add the butter to the melted butter in the pan. Turn the heat high and let the butter turn light brown, but do not burn.
Turn the heat down, add 2 tbsp lemon juice, the capers and half of the parsley. Remove the pan from the heat.
Sprinkle the sole with the rest of the parsley and put a slice of lemon on it. Serve the haricots verts and butter gravy. Bon appétit! .