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Coley with lemon and capers
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 2
Matt Tebbutt serves fried coley topped with grated boiled egg, croutons and a smooth caper, lemon and shallot sauce
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Ingredients
- 3 tbsp Olive oil
- 1 large coley fillets, lightly salted
- 50ml chicken stock
- 1 Lemon, segmented
- 2 tbsp salted capers, rinsed and drained
- 1 small bunch of flatleaf Parsley, chopped
- 1 Shallots, finely chopped
- 25g Butter
- 1 hard-boiled Egg, grated
- 2 slices toasted oiled bread, cut into croutons
- green salad, to serve
Method
1. Heat the olive oil in a large frying pan and fry the coley skin-side down for about 5-8 minutes, or until cooked through. Remove from the pan and keep the fish warm in a shallow dish.2. Add the stock to the pan and simmer until the volume of liquid has reduced by half. Stir in the lemon segments, capers, parsley and shallots.
3. Season with salt and pepper, and whisk in the butter.
4. Spoon the sauce over the fish and sprinkle over the grated egg and croutons. Serve with a fresh, green salad.
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