Steamed Fillets of Lemon Sole with Sea Vegetables
Delicate steamed lemon sole fillets with trout mousse, sea vegetables, langoustines, and a light buttery sauce. Fresh, elegant, and full of flavour.
Ingredients
- 4 lemon sole fillets, skinned
- Trout mousse
- 200g trout
- 100ml double cream
- Salt and pepper
Sauce
- 100ml double cream
- 100ml fish stock
- 50ml wine
- Knob of butter
- A few chives chopped
- Langoustines
- Lemon
To serve
- Selection of sea vegetables
- Asparagus, blanched
- Jersey royals, blanched
- Shaved fennel in iced water, drained
Method
- To make the stock, put the bones from the fish in a pan with cold water, bring to the boil then simmer for 20 minutes and drain making sure to keep the liquid.
- Blitz the trout with the cream to make a mouse. Season the inside of the fish, spread over the mousse, roll up into paupiettes and secure with a cocktail stick. Then place into a steamer for 5 to 6 minutes.
- In another pan add the stock and cream, bring to the boil and reduce by half. Finish with lemon, butter and chives and season. Pop the langoustines in and cook until pink.
- For the nage, heat a knob of butter and a splash of water and cook the asparagus and potatoes and sea vegetables for 2 minutes then drain. Add butter to the pan and when boiling, add the sea vegetables and cook for 30 seconds.
- On a tray lined with a J cloth, drain the fish and vegetables.
- Put the vegetables in the centre of the plate, top with the fish, spoon over sauce and top with the fennel.
Ingredients
- 4 lemon sole fillets, skinned
- Trout mousse
- 200g trout
- 100ml double cream
- Salt and pepper
Sauce
- 100ml double cream
- 100ml fish stock
- 50ml wine
- Knob of butter
- A few chives chopped
- Langoustines
- Lemon
To serve
- Selection of sea vegetables
- Asparagus, blanched
- Jersey royals, blanched
- Shaved fennel in iced water, drained
Method
- To make the stock, put the bones from the fish in a pan with cold water, bring to the boil then simmer for 20 minutes and drain making sure to keep the liquid.
- Blitz the trout with the cream to make a mouse. Season the inside of the fish, spread over the mousse, roll up into paupiettes and secure with a cocktail stick. Then place into a steamer for 5 to 6 minutes.
- In another pan add the stock and cream, bring to the boil and reduce by half. Finish with lemon, butter and chives and season. Pop the langoustines in and cook until pink.
- For the nage, heat a knob of butter and a splash of water and cook the asparagus and potatoes and sea vegetables for 2 minutes then drain. Add butter to the pan and when boiling, add the sea vegetables and cook for 30 seconds.
- On a tray lined with a J cloth, drain the fish and vegetables.
- Put the vegetables in the centre of the plate, top with the fish, spoon over sauce and top with the fennel.
