Lemon sole with marsh samphire, caper and butter sauce
By: David Massey From: Good Food Live
Printer friendly version
-
Lemon sole with marsh samphire, caper and butter sauce
- Prep time:
- 20 mins
- Cook time:
- 15 mins
- Serves:
- 1
Lemon sole and a buttery samphire-studded sauce make the ultimate fast-food dinner party dish in this elegant offering from David Massey
Ingredients
- 1 lemon sole, skinned and trimmed
- Flour, for dusting
- 60ml White wine
- 70g unsalted Butter
- 1 handful of Samphire, cleaned, blanched and refreshed
- g extra-fine capers
- handful of Parsley, chopped
- Salt, and freshly ground black pepper
To serve:
- lemon wedges
- chervil
Method
1. Set the oven to 220°C/gas 8. Dust the fish liberally with flour and shake off any excess.2. Heat the olive oil in an ovenproof, non-stick frying pan and fry the sole for fry for 2-5 minutes, depending on size and then transfer to the oven for 6-8 minutes.
3. Meanwhile, place the wine into a saucepan, bring to the boil and reduce for 1-2 minutes.
4. Carefully whisk in the butter, taking care not to split the sauce. Add the samphire, capers and parsley and season with salt and freshly ground black pepper.
5. Put the sole on to a plate and spoon over the sauce. Garnish with a lemon wedge and a sprig of chervil and serve immediately.
Comments & Ratings
You need to be logged in to comment or rate this recipe