Steamed Lemon Sole with Asparagus and Samphire
This Steamed Lemon Sole with Asparagus and Samphire recipe is James' favourite way to cook this beautiful fish. It is served with a creamy wine sauce! Delicious!
Ingredients
- 4 lemon sole fillets, skinned
- 100g asparagus, sliced
- 100g samphire
- 25g butter
- Salt and pepper
For the sauce:
- 100ml double cream
- 100ml fish stock
- 50ml wine
- Knob of butter
- 1 small bunch of chives
- 2 tomatoes concassed
Method
Season the inside of the fish, roll up into paupiettes, then place into a steamer lined with greaseproof paper, replace the lid and steam for 3 minutes.
Put the double cream, stock and wine into a small saucepan and bring to the boil over a medium heat. Simmer and reduce by half then finish by adding the butter.
In another pan add a splash of water and butter and bring to the boil over a medium heat. When boiling, add the asparagus and samphire then cook for 30 seconds.
On a tray lined with a jay cloth drain the fish and vegetables. Finish the sauce by adding the chives, season then stir in the tomatoes and remove from the heat.
Put the vegetables in the centre of the plate, top with the fish, spoon over the sauce and sprinkle over wood sorrel.
Ingredients
- 4 lemon sole fillets, skinned
- 100g asparagus, sliced
- 100g samphire
- 25g butter
- Salt and pepper
For the sauce:
- 100ml double cream
- 100ml fish stock
- 50ml wine
- Knob of butter
- 1 small bunch of chives
- 2 tomatoes concassed
Method
Season the inside of the fish, roll up into paupiettes, then place into a steamer lined with greaseproof paper, replace the lid and steam for 3 minutes.
Put the double cream, stock and wine into a small saucepan and bring to the boil over a medium heat. Simmer and reduce by half then finish by adding the butter.
In another pan add a splash of water and butter and bring to the boil over a medium heat. When boiling, add the asparagus and samphire then cook for 30 seconds.
On a tray lined with a jay cloth drain the fish and vegetables. Finish the sauce by adding the chives, season then stir in the tomatoes and remove from the heat.
Put the vegetables in the centre of the plate, top with the fish, spoon over the sauce and sprinkle over wood sorrel.
