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Lemon sole with mussel sauce
Yes
4
Sulphur dioxide, Molluscs, Milk, Lactose, Fish, Gluten
What are the health benefits of Lemon sole with mussel sauce?
If you can't get lemon sole on your local fish counter then you could use plaice as in the photo.
Ingredients
250g/9oz butter
5g/2 tbsp chives, chopped
5g/2 tbsp fresh dill, chopped
4 x 450g/16g lemon sole, prepared
20g/1 lime segmented
10ml/juice of half a lime
20g pea shoots
50ml/2fl oz rapeseed oil
110g/4oz plain flour
200ml/7fl oz white wine
1kg/2lb 2oz mussels
Method
1) Heat a saucepan until hot, add the white wine and mussels and cook for 3-4 minutes with the lid on until the mussels have opened.
2) Strain the mussels and reserve the cooking liquid.
3) Throw away any unopened mussels and then shell the rest.
4) Heat a frying pan over a medium heat and add 200g butter, heat until it turns golden brown.
5) Add a little of the mussel cooking liquid and the lime juice and cook for one minute.
6) Add the mussels to the pan and warm through.
7) Season with salt and black pepper, then stir in half of the dill and the chives.
8) While the mussels are cooking, season the flour with salt and black pepper, sprinkle onto a plate and coat each side of the fish.
9) Heat the oil in a frying pan and fry the fish, white skin-side down, for 2-3 minutes.
10) Carefully turn the fish over, add 50g of the butter and cook for a further 2–3 minutes
11) To serve, pour the mussel sauce over the sole, sprinkle the pea shoots over and add the lime wedges on the side.
2) Strain the mussels and reserve the cooking liquid.
3) Throw away any unopened mussels and then shell the rest.
4) Heat a frying pan over a medium heat and add 200g butter, heat until it turns golden brown.
5) Add a little of the mussel cooking liquid and the lime juice and cook for one minute.
6) Add the mussels to the pan and warm through.
7) Season with salt and black pepper, then stir in half of the dill and the chives.
8) While the mussels are cooking, season the flour with salt and black pepper, sprinkle onto a plate and coat each side of the fish.
9) Heat the oil in a frying pan and fry the fish, white skin-side down, for 2-3 minutes.
10) Carefully turn the fish over, add 50g of the butter and cook for a further 2–3 minutes
11) To serve, pour the mussel sauce over the sole, sprinkle the pea shoots over and add the lime wedges on the side.
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