August 27, 2015
Lemon sole is probably my favourite flat fish. It beautifully takes on citrus flavours and has a succulent, delicious white flesh that is sublime cooked under a grill and complimented with simple, honest ingredients. This lovely shrimp butter served with samphire really is all you need
and makes for a perfect accompaniment. Try this for your next dinner party!
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Total time: 30 minutes
4-8 lemon sole fillets
500g unsalted butter
250g brown shrimp
1 lemon, zested & juiced
1 bunch of parsley, minced
1 shallot, diced
salt and white pepper to taste
1. Whip the butter to a creamy white consistency in a kitchen aid then simply fold the shrimp, parsley, mace, lemon zest and juice through.
2. Roll into logs, chill, then slice into rounds to place on top of the lemon sole.
3. Lightly oil a tray and season the lemon sole with a little Maldon sea salt.
4. Grill or oven cook to a beautiful medium rare and don’t overcook it – I’ll know!
5. Plunge the samphire into rapidly boiling water and cook to a nice al dente.
6. Season with butter, salt and white pepper to taste.
Place the shrimp butter on the resting lemon sole and glaze back under the grill. Arrange the lemon sole on a plate, garnishing samphire. Serve with lemon slices and new potatoes. Enjoy!