Recipe: Appetizing lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam

lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam. Then look no further, as Jamie shares his tasty Lemon Sole and Olive Sauce recipe. It'll have you coming back again and again! Grilled lemon sole with dumplings & lemon sauce.

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Ingredients of lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam

  1. It's 4 fillets of of lemon sole.
  2. It's 2 small of handful of samphire.
  3. You need of potato cake.
  4. It's 2 tbsp of small capers.
  5. You need 3 of gherkins.
  6. You need 4 of potatoes for mashing.
  7. Prepare 1/4 bunch of flat leaf parsley.
  8. It's 2 of egg yolks.
  9. You need of lemon butter sauce.
  10. Prepare 3 tbsp of white wine vinegar.
  11. You need 25 grams of cold diced butter.
  12. You need 1/2 of zest of lemon.
  13. Prepare 2 tbsp of white wine.
  14. It's of parsley foam.
  15. You need 3/4 bunch of parsley stalks as well.
  16. Prepare 1/2 of shallot sliced.
  17. Prepare 1 1/2 clove of garlic.
  18. You need 50 ml of whole milk.
  19. Prepare 100 ml of double cream.

Buy the ingredients for our Pan-fried lemon sole with caper and parsley dressing recipe from Tesco today. Coat both sides of fish fillets with butter sauce. Buttery, succulent sole with capers makes a restaurant worthy supper in seconds. Serve with new potatoes and wilted baby spinach.

lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam step by step

  1. Peel potatoes and 1/4 place in salted water bring to the boil then simmer until cooked.
  2. While waiting for the potatoes finely chop the gherkins, capers and parsley.
  3. Once potatoes are cooked drain and mash until smooth ( potato ricer recommended) then add the chopped capers, gherkins, parsley and egg yolks mix well and season leave to cool slightly.
  4. Slice the shallots and sweat off with the garlic then add milk and cream reduce by 1/3 add parsley and stocks transfer to food processor and blitz well.
  5. Once blitzed pass through a sieve ( should be a light green colour ) keep warm but not boiling.
  6. Shape potato mixture into cakes pass through flour and pan fry until golden then transfer to a preheated oven@ 180oc.
  7. Put the white wine, white wine vinegar in a pan reduce by 1/3 then slow Monty the cold diced butter in 1 cube at a time until thickened and creamy, ad the zest of the the lemon and season keep warm do not boil as sauce will split.
  8. Blanch samphire in boiling water for 30 sec to 1 min no salt is need as samphire is natuarlly salty.
  9. Oil and season fish place in a medium heat frying pan for 1-2 mins each side while that's cooking get your hand blender use that to foam up the warm parsley liquid.
  10. Plate up and enjoy.

Add the butter to the pan and when it starts to foam add the capers, flat leaf parsley and a good squeeze of lemon. Cook for a minute or so, then return the sole. Remove from the pan and set aside. Add the butter to the pan and stir. Heat until the butter has foamed and is a light brown colour.

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