Lemon sole, summer veg & butter sauce
A recipe for a light summer fish dish from the chefs at Wright Brothers Oyster and Porter House at Borough Market
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Whisk
- Nonstick skillet
- Skillet
- Chef's knife
- Cutting board
- Stove
- Paper towel
- Plate
Ingredients
- 300g leeks, very finely sliced
- 1 shallot, diced
- 40ml dry white wine
- 200ml fresh chicken stock
- 60ml double cream
- 250g unsalted butter
- 4-5 baby courgettes of different colours
- 200g fresh peas or broad beans, shelled
- 4 lemon soles, filleted
- 2 tbsp capers
- 1 lemon
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