By Daniel Kent

It’s a classic dish that has a perfect balance of butter, salt and acidity. Lemon Sole is a delicious fish that is pretty easy to cook and goes brilliantly with in season Jersey Royal potatoes and Purple Sprouting Broccoli. I arrived at Wiltons facing a shoal of Dover sole; it was the only fish that was being sold! As a chef who grew up close to the coast in Yorkshire, I wanted to bring different kinds of fish to our menu, that are plentiful on our shores and Lemon Sole ticks all those boxes – enjoy!

 

 

Ingredients

  • 2 lemon sole on the bone, black skin taken off, and trim off the skirt
  • flour
  • 2 tbsp sunflower oil
  • 50g salted butter, diced
  • 2tsp lilliput capers, rinsed
  • 6 cocktail cornichons, trimmed and diced
  • 3 caper berries halved
  • 1 lemon, segment the lemon, then cut each segment in 3 horizontally. Squeeze what is left of the lemon to extract the juice.
  • 10 croutons, 1cm dice and cooked in the oven at 180 degrees C for 6 minutes.
  • 1tbsp chopped parsley

 

Method

  1. Heat the oil in a non-stick pan on a medium to high heat.
  2. Put the lemon sole skin side down in the flour, coat lightly and tap the excess off over the bin.
  3. Place the sole into the pan, now let it colour to a nice golden brown, be careful of the heat it – can catch if you’re not watching it; it should take 2 to 3 minutes.
  4. Add the butter and let this melt to a golden brown. Carry on cooking the fish in this for a minute then turn it over carefully.
  5. Let this cook on a medium heat for 5 to 6 minutes, every now and again take a spoon and spoon the butter over the fish.
  6. Remove from the heat, take the fish out and keep warm.