Printer friendly version
-
Lemon sole with sauce vierge
- Prep time:
- 20 mins
- Cook time:
- 35 mins
- Serves:
- 4
A light tomato, herb and extra virgin olive oil sauce make a delicate accompaniment to Michael Caines fish dish served with olive-crushed potatoes
Ingredients
For the olive oil vinaigrette
- 250ml extra virgin Olive oil
- 50ml groundnut oil
- 1 tsp white wine vinegar
- pinch ground white pepper
- 1 tsp Salt
- 1 clove Garlic, crushed
- 1 sprig Thyme, leaves picked
For the olive-crushed potatoes
- 200g new potatoes, peeled and cooked
- olive oil vinaigrette, (as above)
- 10 black olives, chopped
- 1 tsp chopped Chives
For the sauce vierge
- 50g Shallots, finely chopped
- 100g skinned, seeded and finely diced Tomatoes
- 150ml extra virgin Olive oil
- 1/2 Lemon, juice only
- tbsp baby capers, drained
- 1 tbsp chopped Basil
- 1 tbsp chopped Parsley
For the lemon sole
Method
1. For the vinaigrette: place all the ingredients in a bowl and mix well to combine.2. For the olive-crushed potatoes: slice the cooked potatoes and gently heat in a pan with just enough of the olive oil vinaigrette for the potatoes to absorb it without becoming greasy. As you are warming your potatoes lightly crush them with a fork.
3. Add the black olives and chives to the crushed potatoes. Season to taste.
4. For the sauce vierge: put the shallots, tomatoes and olive oil in a saucepan, season with salt and pepper, and gently heat for 2 minutes. Keep warm. Add the lemon juice, capers and chopped herbs before serving.
5. For the lemon sole: heat a frying pan with a little olive oil.
6. Season the sole fillets then add to the pan. Fry for a 1 - 2 minutes on each side or until cooked. Finish with a squeeze of lemon juice.
7. To serve, put a metal ring in the middle of a shallow serving bowl and spoon one quarter of the olive crushed potatoes into the ring. Carefully remove the ring. If you do not have a chef's ring, simply form the potato roughly into a circular shape.
8. Arrange 2 fillets of lemon sole on top of the potato and spoon the warm sauce vierge over and around the fish. Repeat for other three servings.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
this is so simple but stunningly delicious. Try it!