Page 8 - Yachter Spring/Summer 2021

8 FROM THE GALLEY
FROM THE
GALLEY
Lemon Sole with Lemon and Mustard butter sauce (Serves 2)
Ingredients
2 x Lemon Sole (cleaned, skinned and scaled) Dover or Cornish sole may be used. 30g plain flour (for dusting) (Gluten free flour can be used as substitute)
1⁄2 lemon
Splash of white wine vinegar
6 cornichons (finely sliced), or 1⁄2 gherkin can be used as substitute
1 tbsp capers
Small handful of croutons
Compound Butter
175g of unsalted butter, softened
1 tsp of Dijon mustard
1 small bunch of flat leaf parsley chopped finely (roughly 1 tbsp)
1 garlic clove finely grated
1⁄2 Lemon (squeezed juice only)
1 sprig of thyme, leaves picked
1 pinch of sea salt
1 pinch of black pepper
1⁄2 pinch of cayenne pepper
1 tsp ground almonds
Method
1. Combine all ingredients for the compound butter into a small bowl, and mix well together, place to one side for later.
2. Pat each fillet dry, with a suitable cloth, then lightly dust with flour on each side
3. Heat a splash of oil in a large frying pan over a medium/high heat and allow to get hot (but not smoking).When hot add each fillet and allow to sizzle.
4. When the edges begin to look
golden, flip the fish and add the butter gradually, do not allow the pan to cool.
5. The butter will foam.At this stage commence basting the fillets (4-5 mins), as the butter starts to turn brown, squeeze in the other 1⁄2 of Lemon and continue basting for 2 mins.
6. Add the white wine vinegar, cornichons and capers.
7. Plate the sole, leaving the juices in the pan. Stir the ingredients into the pan
juices and spoon over the fillets, finish with croutons and a sprinkling of flat leaf parsley.
8. Ideally serve with a crisp fresh salad and buttered new potatoes, to create a beautiful light spring/summer dish.