Grilled Lemon Sole With Lemongrass Butter Food

SOLE FILLETS IN LEMON BUTTER

Steps:

• Place the sole in an ungreased microwave-safe 11x7-in. dish; sprinkle with salt and pepper. Cover and microwave on high for 3-4 minutes. , In a small bowl, combine the butter, parsley and lemon juice; pour over fillets. Sprinkle with cracker crumbs. Microwave, uncovered, for 3-4 minutes or until fish flakes easily with a fork. Sprinkle with paprika.

EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE

Steps:

• Mix the flour with seasoned salt and pepper in a shallow dish.
• Dredge the fish fillets in the flour mixture.
• Heat a large skillet over high heat.
• Add in about 3 tablespoons butter to the hot skillet.
• Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
• Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
• Season the sauce with salt and pepper.
• Pour the warm sauce over the fish.
• Serve immediately.

GRILLED WHOLE SOLE WITH LEMON AND CAPER BUTTER RECIPE

Steps:

• Heat the grill to medium-high. Oil and season the sole and place on a well-oiled baking sheet. Grill for 10 to 15 minutes without turning, until they're cooked and beginning to flake.
• Meanwhile, add 2tbsp water to the lemon juice. Heat a saucepan and add the butter. Let it foam and when it begins to turn slightly brown and smell biscuity, add the lemon juice, half at first, then taste the sauce and add the other half if you want. If the sauce begins to bubble fiercely, remove the pan from the heat. Add the capers and parsley and season well. Pour straight over the fish and serve immediately with new potatoes and wilted spinach.

GRILLED LEMON SOLE WITH LEMONGRASS BUTTER

Steps:

• First make the lemongrass butter: put everything into a food processor and season well with black pepper.
• Blend until smooth, then spoon the mixture into the centre of a large sheet of clingfilm, shape into a roll 4cm/1½in thick, wrap and chill in the fridge or freezer until firm.
• When the butter is firm, preheat the grill to high.
• Trim the fins and tails of the fish with kitchen scissors.
• Brush the fish on both sided with the melted butter and season with a little salt and pepper.
• Depending on the size of your grill, cook them 1 or 2 at time, dark side up, on a buttered baking tray or the rack of a grill pan for 4½-5 minutes.
• Keep warm while you cook the rest.
• Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish.

GRILLED LEMON SOLE WITH DUMPLINGS & LEMON SAUCE

Steps:

• For the dumplings, heat oven to 200C/180C fan/gas 6. Score around the middle of the potatoes, then bake them in their skins for about 1 hr or until soft. Halfway through, rub the whole garlic with a little oil, then roast with the potatoes for 25-30 mins until soft.
• Let the potatoes and garlic cool slightly. Halve and scoop out the flesh from the potatoes (you need 300g). Push through a ricer, or mash well. Peel the garlic, push the flesh through a fine sieve, then gently fold into potatoes with the Parmesan and egg yolk, but don't overwork the mixture. Carefully fold in the flour, 2 tsp oil, the capers, parsley and some seasoning, then gently work the dough into a ball.
• Bring a large pan of water to the boil. Place the dough on a work surface. Divide into 28 pieces, then shape into small balls (about half the size of a golf ball). Blanch (in batches) in the boiling water for about 2 mins or until the dumplings rise to the surface. Remove with a slotted spoon and leave to dry on a clean tea towel. (To prepare 1-2 hrs ahead before frying, remove the dumplings from the boiling water, then place them in a bowl of iced water. When cold, transfer to a tea towel to dry. Coat in a little of the extra oil in a large shallow dish to prevent them sticking together.)
• For the sauce, whisk the egg yolk, lemon zest and 1 tbsp juice in a small bowl. Slowly pour in the oil in a thin, steady stream, whisking continuously, until you have a thick-ish mayonnaise. Whisk in the cream, then pour in enough of the fish stock to give a consistency that will coat the back of a spoon. Taste and season with salt, pepper and more lemon juice if needed. Chill until ready to serve. Will keep in the fridge for up to 2 days.
• When ready to serve, heat the grill to high. Lay the fish on 2 well-oiled baking trays and score the skin a few times. Brush a little oil over each fish and season. Grill for about 10 mins, without turning, until the flesh comes easily away from the bone.
• While the fish cooks, fry the dumplings. Heat 1-2 tbsp olive oil in a non-stick frying pan. Fry the dumplings, turning often, until golden brown. Remove with a slotted spoon and drain on kitchen paper. Keep warm. Bring a pan of water to the boil, cook the samphire for 2 mins, then drain. Gently warm the lemon sauce in a pan, then add the spinach and parsley and allow to wilt. Place some samphire on each plate, lay the fish on top and season with sea salt flakes. Arrange the dumplings in a small pile and pour a little sauce around the fish. Serve the remaining sauce separately.