Grilled Whole Sole With Lemon And Caper Butter Recipes

GRILLED WHOLE SOLE WITH LEMON AND CAPER BUTTER RECIPE

Steps:

• Heat the grill to medium-high. Oil and season the sole and place on a well-oiled baking sheet. Grill for 10 to 15 minutes without turning, until they're cooked and beginning to flake.
• Meanwhile, add 2tbsp water to the lemon juice. Heat a saucepan and add the butter. Let it foam and when it begins to turn slightly brown and smell biscuity, add the lemon juice, half at first, then taste the sauce and add the other half if you want. If the sauce begins to bubble fiercely, remove the pan from the heat. Add the capers and parsley and season well. Pour straight over the fish and serve immediately with new potatoes and wilted spinach.

SOLE WITH LEMON-CAPER SAUCE

Steps:

• Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
• When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.

SOLE FILLETS IN LEMON BUTTER

Steps:

• Place the sole in an ungreased microwave-safe 11x7-in. dish; sprinkle with salt and pepper. Cover and microwave on high for 3-4 minutes. , In a small bowl, combine the butter, parsley and lemon juice; pour over fillets. Sprinkle with cracker crumbs. Microwave, uncovered, for 3-4 minutes or until fish flakes easily with a fork. Sprinkle with paprika.

GRILLED LEMON SOLE WITH DUMPLINGS & LEMON SAUCE

Steps:

• For the dumplings, heat oven to 200C/180C fan/gas 6. Score around the middle of the potatoes, then bake them in their skins for about 1 hr or until soft. Halfway through, rub the whole garlic with a little oil, then roast with the potatoes for 25-30 mins until soft.
• Let the potatoes and garlic cool slightly. Halve and scoop out the flesh from the potatoes (you need 300g). Push through a ricer, or mash well. Peel the garlic, push the flesh through a fine sieve, then gently fold into potatoes with the Parmesan and egg yolk, but don't overwork the mixture. Carefully fold in the flour, 2 tsp oil, the capers, parsley and some seasoning, then gently work the dough into a ball.
• Bring a large pan of water to the boil. Place the dough on a work surface. Divide into 28 pieces, then shape into small balls (about half the size of a golf ball). Blanch (in batches) in the boiling water for about 2 mins or until the dumplings rise to the surface. Remove with a slotted spoon and leave to dry on a clean tea towel. (To prepare 1-2 hrs ahead before frying, remove the dumplings from the boiling water, then place them in a bowl of iced water. When cold, transfer to a tea towel to dry. Coat in a little of the extra oil in a large shallow dish to prevent them sticking together.)
• For the sauce, whisk the egg yolk, lemon zest and 1 tbsp juice in a small bowl. Slowly pour in the oil in a thin, steady stream, whisking continuously, until you have a thick-ish mayonnaise. Whisk in the cream, then pour in enough of the fish stock to give a consistency that will coat the back of a spoon. Taste and season with salt, pepper and more lemon juice if needed. Chill until ready to serve. Will keep in the fridge for up to 2 days.
• When ready to serve, heat the grill to high. Lay the fish on 2 well-oiled baking trays and score the skin a few times. Brush a little oil over each fish and season. Grill for about 10 mins, without turning, until the flesh comes easily away from the bone.
• While the fish cooks, fry the dumplings. Heat 1-2 tbsp olive oil in a non-stick frying pan. Fry the dumplings, turning often, until golden brown. Remove with a slotted spoon and drain on kitchen paper. Keep warm. Bring a pan of water to the boil, cook the samphire for 2 mins, then drain. Gently warm the lemon sauce in a pan, then add the spinach and parsley and allow to wilt. Place some samphire on each plate, lay the fish on top and season with sea salt flakes. Arrange the dumplings in a small pile and pour a little sauce around the fish. Serve the remaining sauce separately.

BAKED LEMON SOLE WITH LEMON & CAPER PASTE

Steps:

• First, make the caper paste. Blend the ingredients in a blender or small food processor for 2 mins until you have a smooth-ish purée (if using a food processor, you might need to scrape down the sides once or twice with a spatula). Transfer to a small bowl, cover with cling film and place in the fridge until needed. Can be made 2 days ahead and chilled.
• Heat oven to 220C/200C fan/gas 7. Scatter the lemon zest, lemon thyme and shallots onto a baking tray or ovenproof dish. Sprinkle the fish lightly with salt and put it on top of the shallots, skin-side up. Place pieces of butter on each fish and pour in 200ml water - this will steam the fish and keep it juicy.
• Put the fish and the prepared tray of potatoes (see recipe in Goes well with) in the oven at the same time and bake both for 10 mins, basting the fish halfway through. While the fish cooks, wilt the greens (see recipe in Goes well with) and take the caper paste out of the fridge to come to room temperature.
• Take the fish out of the oven and baste it one last time, then use a cook's blowtorch to char the skin, if you like. Transfer the fish to a serving plate with some of the shallots and lemon zest. Spoon a little of the caper paste over the fish and serve immediately with the new potatoes and wilted spring greens.

SOLE WITH LEMON-BUTTER SAUCE

Steps:

• Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.
• Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.
• Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired.