Lemon sole is a flat fish native to European waters where it sits on the stony seabed. This versatile fish is seasonal at the moment and is great to cook with. It has a milder taste than other popular fish and so is perfect if you aren’t keen on a really “fishy” taste. Here are two recipes to wet your taste buds and get you in the mood for some sole!
Palma ham wrapped lemon sole
Serving size 4
- 900 grams floury potatoes, such as King Edwards, peeled and cut into large chunks
- 8 thin slices Parma ham, about 125 grams
- 4 large lemon sole fillets
- 90 grams fresh wholemeal breadcrumbs
- 75 grams chopped toasted hazelnuts
- 2 tablespoon chopped fresh coriander
- 2 eggs, beaten
- 4 tablespoon white wine
- 30 grams butter
- 100 milliters semi-skimmed milk
- 2 tablespoon chopped rocket
- 500 grams asparagus spears
- Salt and pepper
- Put the potatoes into a large pan and pour over boiling water to cover. Cook over a moderate heat for about 15 minutes or until tender.
- Meanwhile, lay 2 overlapping slices of Parma ham on a board and place a fish fillet on top, skinned side up. Combine the breadcrumbs with the hazelnuts, coriander, eggs and a little pepper. Spread one-quarter of this mixture on top of the fish, pressing it over evenly. Roll up the fish and ham like a swiss roll. Repeat with the remaining Parma ham, sole fillets and hazelnut filling.
- Arrange the fish rolls in a lightly greased oven-proof dish. Pour over the wine. Using 15 grams of the butter, put a dab on top of each roll. Cover tightly with foil and bake for 20–25 minutes or until the fish will flake easily.
- Meanwhile, drain and mash the potatoes, then beat in the milk, remaining 15 grams butter and the rocket, and season to taste.
- Transfer to a serving dish and keep hot. Steam the asparagus for about 4 minutes or until just tender.
- Serve the fish, cut into slices, on individual warmed dinner plates, with the asparagus and potatoes.
Steamed ginger sole with lemon soy sauce
Serving size 4
- 45 milliliters soy sauce
- Pinch finely grated lemon zest
- Juice from ½ a lemon
- 1 tablespoon toasted sesame oil
- 4 bunches spring onions, thinly sliced
- 5 grams finely grated peeled fresh ginger
- 4 x 175 grams lemon sole
- Salt and freshly ground black pepper
- 4 large Napa cabbage leaves
- 8 shiitake mushroom, stems trimmed and discarded
- 1 medium carrot, thinly sliced
- Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl. Add the spring onion whites to the sauce.
- Mix the spring onion greens with the ginger in another small bowl.
- Lay the sole fillets on the work surface, skin-side up
- Cut the fillets lengthwise along the natural seam that runs down the center of each piece. Lightly season the skin-side of the fish with salt and pepper. Scatter the spring onions and ginger on top.
- Starting from the narrow tail end, roll up each piece of fish into a tight spiral with the spring onions on the inside. Secure with a cocktail stick if desired.
- Pour 2.5 cm or more of water in a wok or skillet and bring to a boil over medium-high heat.
- Lay the cabbage leaves in a bamboo or collapsible steamer.
- Stand the fish rolls on the cabbage, and scatter the shiitake mushrooms and sliced carrot around. Set the steamer over the water, cover and cook the fish until it is barely cooked through, about 6 mins.
- Turn off the heat and leave the fish covered to finish cooking in the residual heat of the steamer, about 5 mins more.
- Divide the cabbage, sole, shiitakes and carrots among four plates and drizzle with the sauce.
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