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Latimers Lemon Sole with Shrimp & Caper Sauce on a Bed of Baked Leeks (As tasted on Radio 2 by Liza Tarbuck & Nigel Barden!)

by Mat Follas from Fish, Delicious Recipes for Fish & Shellfish (Ryland, Peters & Small)

 

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Prep time 10 mins

Cooking time 1½ hrs

Serves 2

 

Ingredients

2 leeks, sliced into 1cm rounds

100g/7 tbsp butter, diced plus extra for frying

A small bunch of fresh marjoram

1 tsp Dijon mustard

Salt & freshly ground black pepper

2 whole lemon sole (each about 600g / 21oz) filleted

200g brown shrimps

100g capers

 

Method

  • Preheat the oven to 140C/gas 1.
  • Spread the sliced leeks on a baking sheet & cover with the diced butter, marjoram sprigs & mustard, & season with a pinch of salt. Cover with foil & bake in the preheated oven for 1½ hrs.
  • Heat a little butter in a large frying pan/skillet set over a medium heat, until just foaming.
  • Lightly sprinkle salt on the lemon sole fillets, then carefully place them skin-side down in the pan) place them in the pan away from you so that the oil doesn’t splash & burn you).
  • Apply a little pressure initially using the flat blade of a fish slice to stop them curling up.
  • Once all the fillets are in the pan, turn the heat down & continue cooking until the meat has become two-thirds opaque.
  • Add the shrimps & capers & cover.  Continue to cook for another minute until the fillets are cooked through – they should be crisp on the skin-side & just cooked through on top.
  • To serve, place a generous portion of the baked leeks on a plate, place the fillets on top & dress with the shrimps & capers & some of the sauce from the pan.

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