lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam
lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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For the lemon sauce, place the egg yolk, lemon juice and zest into a bowl and whisk together. Slowly add the oil in a thin stream, whisking all the time To serve, add the cooked cockles, samphire, broad beans and parsley to the sauce and bring to just below a simmer. Place the cooked fish onto serving.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam using 19 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam:
  1. Make ready 4 fillets of lemon sole
  2. Take 2 small handful of samphire
  3. Make ready potato cake
  4. Take 2 tbsp small capers
  5. Prepare 3 gherkins
  6. Make ready 4 potatoes for mashing
  7. Get 1/4 bunch flat leaf parsley
  8. Make ready 2 egg yolks
  9. Prepare lemon butter sauce
  10. Prepare 3 tbsp white wine vinegar
  11. Get 25 grams cold diced butter
  12. Take 1/2 zest of lemon
  13. Take 2 tbsp white wine
  14. Prepare parsley foam
  15. Prepare 3/4 bunch parsley stalks as well
  16. Get 1/2 shallot sliced
  17. Take 1 1/2 clove garlic
  18. Take 50 ml whole milk
  19. Get 100 ml double cream

Jamie Oliver's lemon sole and olive sauce, sweet courgettes and jersey royalsHealthy Food Guide Sole Fish Fillet Recipes. Lemon Sole, Cockles And Samphire With Garlic Parsley Dumplings And sorrel, crème fraîche, butter, lemon sole, white wine. When zesting the lemon, make sure you are only getting the yellow portion of the skin and avoid the white pith underneath which can add bitter tones to your recipe. It's beautifully plated with a green vegetable, the sauce—which flavored the garlic green beans, as well, that made them even yummier.

Instructions to make lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam:
  1. Peel potatoes and 1/4 place in salted water bring to the boil then simmer until cooked
  2. While waiting for the potatoes finely chop the gherkins, capers and parsley
  3. Once potatoes are cooked drain and mash until smooth ( potato ricer recommended) then add the chopped capers, gherkins, parsley and egg yolks mix well and season leave to cool slightly
  4. Slice the shallots and sweat off with the garlic then add milk and cream reduce by 1/3 add parsley and stocks transfer to food processor and blitz well
  5. Once blitzed pass through a sieve ( should be a light green colour ) keep warm but not boiling
  6. Shape potato mixture into cakes pass through flour and pan fry until golden then transfer to a preheated oven@ 180oc
  7. Put the white wine, white wine vinegar in a pan reduce by 1/3 then slow Monty the cold diced butter in 1 cube at a time until thickened and creamy, ad the zest of the the lemon and season keep warm do not boil as sauce will split
  8. Blanch samphire in boiling water for 30 sec to 1 min no salt is need as samphire is natuarlly salty
  9. Oil and season fish place in a medium heat frying pan for 1-2 mins each side while that's cooking get your hand blender use that to foam up the warm parsley liquid
  10. Plate up and enjoy

Lemon butter sauce is a perfect sauce for salmon, and it's so simple you've possibly got all the ingredients for it already. The only part of this that takes a little longer is the roasted potatoes. You can use lemon pepper in place of black pepper. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Spoon the sauce over the fish, sprinkle with the parsley and serve.

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