Black Sole with Green Garlic (Irish)

Black sole is what the Irish call Dover sole - for why would the Irish append an English name to this superlative fish, found amply in Irish waters? A few years back, in her cottage in Courtmacsherry, a fishing hamlet in County Cork, food writer Clodagh McKenna cooked some fresh local sole this way, flavouring them with the shoots and blossoms of wild flowering garlic from a nearby field. In springtime, farmers' markets in the United States often sell wild or cultivated green garlic shoots, perfect for this dish; garlic chives or even ordinary chives may be substituted. Don't be put off by the amount of butter in this preparation; the fish should luxuriate in it.

¾ cup butter, softened (190 g)
1 cup wild or green garlic shoots, garlic chives, or chives, chopped (100 g)
2 large or 4 small sole (about 2 lbs/1 kg total), filleted
sea salt
black pepper, freshly ground

In a medium bowl, mix the butter and garlic shoots or chives together well with a wooden spoon. Put about half the butter mixture into a small bowl and set aside.

Melt the remaining butter mixture in a large skillet over medium-high heat. Working in batches if necessary, fry the fillets, skin side up, for 1-2 minutes, or until just beginning to colour. Turn the fillets over, quickly season with salt and pepper, then transfer to a warmed serving platter. Drizzle the melted butter and pan juices over the fish.

Serve with the remaining butter mixture on the side.

Makes 4 servings.