Slip sole with burnt hollandaise

Slip sole with burnt hollandaise

By
From
Leiths How to Cook
Serves
2
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 slip soles
1/2 quantity Hollandaise
10g butter, to grease
1/2 lemon
salt

To serve (optional)

Quantity Ingredient
1 lemon

Method

  1. Skin and prepare the slip soles to be cooked on the bone, then set aside.
  2. Keep the hollandaise warm in a bain marie off the heat while you heat the grill to its highest setting.
  3. Butter a baking tray and lay the fish on it. Juice the ½ lemon. Season the fish with salt and a little lemon juice, then grill for 4–5 minutes. The heat generated by the tray will cook the underside. Cut the lemon, if serving, into wedges.
  4. Once the fish are cooked, remove the frill and head, if desired.
  5. Place the fish on individual serving plates, coat with the hollandaise and briefly grill to brown the hollandaise a little. Take care not to leave the fish under the heat for too long or the hollandaise will split. Serve with lemon wedges.

Note

  • A slip sole is a small Dover sole, generally a perfect size for a single portion.

Lemon wedges

  • To prepare lemon wedges, cut off the very ends of the lemon. Cut the lemon into quarters, then each quarter in half again lengthways to create 8 wedges. Place each lemon wedge on the board flat side down and trim the inner central membrane away, then remove any pips.
Tags:
Leiths School of food and wine
cookery course
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