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Lemon Sole Fillets with Wild Garlic and Clams


8 fillets of lemon sole skinless

25g unsalted butter

100g cooked and peeled jersey royal potatoes

1 tsp chopped chives

drizzle of rapeseed oil

1kg/2┬╝lb clams

110ml/4fl oz white wine

1 garlic clove, finely chopped

salt and freshly ground black pepper

6 wild garlic leaves washed

1 tsp fresh parsley roughly chopped

Lemon Sole Fillets with Wild Garlic and Clams
Difficulty: easy
Serves: 8


Heat a non-stick pan over a high heat drizzle in the oil and place the seasoned fillets in allow to cook for 2 minutes then turn over and continue to cook for another 2 minutes remove from the pan and drain set to one side .

Place the potatoes into a pan and add some of the butter with a fork lightly crush them season with salt and pepper then add the chopped chives mix well and place on the plate.

For the clams, fill the sink with cold water. Place the clams into the
water and wash thoroughly. Drain and discard any that do not close
when tapped.
Heat a large frying pan until hot, then add the clams, white wine, garlic and cover with a lid. Cook, shaking the pan from time to time, for 3-4 minutes, or until all the clams are open. Discard any that remain closed.

Scatter the clams over the top of the fillets and place the pan back on the heat and add the wild garlic to the pan bring back to the boil then remove from the heat spoon over the garlic and more of the liquor and serve