1. Heat the olive oil in the pan.
  2. Fry the onion rings until light brown.
  3. Add the honey, thyme and white wine vinegar and cook for 15 minutes on low heat.
  4. Keep stirring.
  5. Mix the soft butter with the lobster paste, juice and zest of the lemon.
  6. Season the lobster butter.
  7. Season the slip sole.
  8. Heat the butter in the frying pan and fry the soles on each side for 3 minutes until the crust is golden brown.
  9. Serve the fish with the warm onions and let the lobster butter melt on the soles.