24 Jun 2012

karohemd: (Chef)
I found myself in town on Saturday so had a look around the market and found a lemon sole at the fish stall. I still had some broad beans from my veg box and new potatoes so that was dinner sorted.
I skinned and filleted the sole which was quite fiddly but I persevered and produced four reasonable fillets. My cooking liquid was a generous glug of vermouth, two generous glugs of white wine, some fish stock and a big knob of butter, seasoned with salt and pepper. I bought this to a boil in a frying pan, turned off the heat and when it stopped boiling added the fillets, turned them after a couple of minutes until they were evenly cooked and removed them to a warm dish to keep warm, while I turned up the heat again and cooked the (double-podded!) broad beans in the liquor until they were tender and the liquid was reduced to a sauce.
I served the fillets on a warm plate, with the beans spooned over and around, with new potatoes on the side. Very nice indeed.

Lemon Sole

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