I’m becoming a regular visitor to the recently found fishmongers in Windsor. I wanted skate today but he’d just sold the last lot so I was reminded of a recipe seen on James Martin’s Saturday Kitchen this weekend with lemon sole and here is my tweaked version. It’s fast, simple and absolutely lovely – something that I am convinced is to do with the minimal tinkering applied to the fish – its natural flavours are there to be enjoyed, enhanced by a lovely little simple sauce. Just yummy!
What you need…
Splash rapeseed oil
800g lemon sole, cleaned and filleted to 4 portions
Sea salt and black pepper
100g unsalted butter
90g brown shrimp, cooked and peeled
2 teaspoons capers, drained and rinsed
Juice of two lemons
Small handful fresh flat leaf parsley, chopped
What to do…
On a high heat, melt the butter in a medium-sized saucepan. Bubble away until the butter turns a lovely golden brown colour. Remove from the heat and, standing as far away as is feasible, pour in the lemon juice – it will go crazy and spit – you don’t want this all over you! Set aside and then add the brown shrimp, capers and parsley. Put back on the heat and keep warm on a very low heat, whilst you cook the fish.
Season the sole fillets with salt and pepper. Heat the oil in a large frying pan and once hot, add the fish and cook for 3 minutes on each side.
Serve the fish and then drizzle over some of the brown shrimp and caper butter sauce. It’s lovely. Once a again, a reminder that the simple things in life often provide the most pleasure! (Providing you first have good quality fish, in this case!) Enjoy your lemon sole with brown shrimp and caper butter sauce!
Parmentier potatoes together with creamed leeks with chestnut and thyme crumble (didn’t photograph – will post another day!)
Bryn Williams, Saturday Kitchen
Ever so. All you need is great fish to start with and lemon sole is nothing like as expensive as Dover Sole, so…..no holding back!