Lemon Sole ‘A La Grenobloise’
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!
- 2 lemon sole on the bone, black skin taken off, and trim off the skirt
- 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
- Heat the oil in a non-stick pan on a medium to high heat.
- Put the lemon sole skin side down in the flour, coat lightly and tap the excess off over the bin.
- 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.
- 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.
- 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.
- Remove from the heat, take the fish out and keep warm.