Grilled Lemon Sole Recipe with Tarragon Oil
Tom Brown's stunning grilled lemon sole recipe is served with a host of fresh flavours, including a vibrant green tarragon oil.
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Cooking tools:
- Grill
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Measuring cup
- Measuring spoon
- Saucepan
- Fine-mesh sieve
- Plate
- Spatula
- Tongs
- Paper towel
- Serving platter
Ingredients
- 10 lemon sole fillets, large
- salt
- 200ml of vegetable oil
- 40g of tarragon
- 4 large leeks
- 1 cucumber, roughly chopped
- 1 shallot, roughly chopped
- 50g of horseradish cream
- 50ml of white wine vinegar
- 2 tbsp of caster sugar
- 2 egg yolks
- 2 oysters, shucked
- 1/2 lemon, juiced
- 300ml of vegetable oil
- 20 spring onions
- oil
- 10 oysters, shucked
- 120g of flour
- 2 large eggs, beaten
- 120g of Panko breadcrumbs (1)
- oil, for deep-frying
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