Lemon sole, samphire & cockles
Make the tempura batter by whisking the flour into the soda water until smooth. Season with a pinch of sea salt. Cook 500g cockles in a hot pan with the white…
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Ingredients
- 150g plain flour
- 150ml soda water
- 1kg cockles, washed in cold water
- 200ml white wine
- 3 lemons
- 500g samphire, washed, woody ends picked off
- 250g butter
- 4 whole lemon sole, approx 700g each, trimmed and skinned
- 50g coarse sea salt
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