Lemon sole steamed in wild garlic leaves with lemon sauce

Lemon sole steamed in wild garlic leaves with lemon sauce

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Ultra-fresh lemon sole is amazing steamed, as the gentle, moist heat complements the delicate flesh of the fish perfectly. Wild garlic is shooting out of the ground when the best lemon sole is available to me, during April and May, and it works so well with the zingy, rich lemon and parsley butter sauce.

Ingredients

Quantity Ingredient
2 lemon sole, filleted and skinned
16 large wild garlic leaves
cornish sea salt
freshly ground black pepper

Lemon sauce

Quantity Ingredient
2 shallots, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 lemon thyme sprigs
100ml white wine
50ml double cream
250g unsalted butter, in pieces
2 tablespoons flat-leaf parsley, chopped

To serve

Quantity Ingredient
Basil oil, to finish
lemon wedges

Method

  1. Heat up your steamer (or steamer basket over a pan of simmering water). Check over the fish fillets for any little bits of skin or small bones, then sort into 2 fillets per portion, making the portions roughly the same size. Season with salt and pepper. Put the garlic leaves in the steamer for just a few seconds to wilt them, then lift out. (This will make it easier to wrap the fish.)
  2. Lay 4 garlic leaves out on a surface, overlapping the edges to make a sheet. Place a fish portion in the middle and wrap the leaves around the fish. Repeat with the remaining garlic leaves and fish portions to make 4 parcels. Set aside.
  3. To make the lemon sauce, put the shallots, garlic, lemon thyme and wine in a small pan over a medium heat and let bubble until the wine has reduced down to almost nothing. Add the cream and lower the heat.
  4. Now add the butter, piece by piece, whisking continuously. Do not allow to boil, but retain a warm heat. When all the butter is incorporated, remove the thyme. Season the sauce with salt and pepper to taste, and add the chopped parsley. Keep warm until ready to serve.
  5. Place the lemon sole parcels in the steamer, put the lid on and steam for 6 minutes, until the fish is cooked but slightly rare in the middle. Remove the steamer from the pan.
  6. Spoon the lemon sauce onto warm plates and place the fish parcels on top. Finish with a drizzle of basil oil and add a lemon wedge to each plate.
  7. I would serve this with something fresh and crunchy, like a baby gem salad lightly dressed with lemon and olive oil.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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