Butter-Steamed Lemon Sole Recipe - Great British Chefs
Paul Foster presents an ingenious method for cooking delicate white fish in his butter-steamed lemon sole recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 2 large lemon soles
- 50g of salted butter, softened
- 1/4 lemon
- sea salt
- 25ml of white wine vinegar
- 5g of Dijon mustard
- lemon juice, to taste
- 75ml of extra virgin rapeseed oil
- 50g of flat-leaf parsley
- 20g of mint
- 50g of coriander
- 80g of Berkswell cheese, grated
- 1 garlic clove
- 200ml of extra virgin rapeseed oil
- lemon zest
- 12 asparagus spears, medium
- 200g of peas, podded
- 1 banana shallot, finely diced
- mustard frill cress
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