UKTV recipes
Matthew Fort from Market Kitchen
Put some sparkle into a fish supper with Matthew Fort's shellfish and pancetta-laden recipe

Lurpak

 

Lemon sole with cockles and perry

Lemon Sole with Cockles and Perry

Method

 
1. Melt the butter in a large frying pan. Fry the onion and the pancetta until the fat runs from the meat and the onion is transparent.

2. Pour the perry into the pan and stir up all the bits stuck to the bottom.

3. Place the lemon sole fillets on top of the onion and bacon, and cover. Leave to cook for a few minutes or until the fish is cooked through.

4. Put the broad beans into a saucepan of boiling water. Cook for 1 - 2 minutes if they are really young, or a little longer if they are older. Drain.

5. Remove the fish from the pan and keep warm. Add the cockles and stir. Cover and leave to steam until the cockles open.

6. Add in the broad beans and stir to combine.

7. Place the fish on a plate and spoon over the cockles and broad beans.

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easy
 
Serves: 2
quickcook
Prep: 10 min
Cook: 15 min
 
 

Ingredients

25g Butter
1 onion, grated
100g smoked pancetta, diced into batons
1 glass perry
1x350g lemon sole, skinned and filleted
200g Broad beans, podded
200g cockles, in their shells, cleaned

 

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