lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam. For the lemon sauce, place the egg yolk, lemon juice and zest into a bowl and whisk together. Place the cooked fish onto serving. Lemon sole is a misnomer since it's neither a real sole, nor does it taste of lemon.

Small whole fish like lemon or Dover sole make perfect individual portions in this special seafood supper for two. When all the fish is cooked, turn the heat to high, stir in the lemon juice and cook for a few seconds. Gently warm the lemon sauce in a pan, then add the spinach and parsley and allow to wilt. You can cook lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam using 19 ingredients and 10 steps. Here is how you cook it.

Ingredients of lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam

1. Prepare 4 fillets of of lemon sole.
2. Prepare 2 small of handful of samphire.
3. Prepare of potato cake.
4. Prepare 2 tbsp of small capers.
5. Prepare 3 of gherkins.
6. You need 4 of potatoes for mashing.
7. You need 1/4 bunch of flat leaf parsley.
8. It's 2 of egg yolks.
9. Prepare of lemon butter sauce.
10. It's 3 tbsp of white wine vinegar.
11. You need 25 grams of cold diced butter.
12. You need 1/2 of zest of lemon.
13. You need 2 tbsp of white wine.
14. It's of parsley foam.
15. You need 3/4 bunch of parsley stalks as well.
16. You need 1/2 of shallot sliced.
17. You need 1 1/2 clove of garlic.
18. You need 50 ml of whole milk.
19. It's 100 ml of double cream.

Place some samphire on each plate, lay the fish on top and season with sea salt flakes. Arrange the dumplings in a small pile and pour a little sauce around the fish. Lemon sole is an American variety of flatfish, which includes flounder. Just the right touch of lemon and caper.

lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam step by step

1. Peel potatoes and 1/4 place in salted water bring to the boil then simmer until cooked.
2. While waiting for the potatoes finely chop the gherkins, capers and parsley.
3. Once potatoes are cooked drain and mash until smooth ( potato ricer recommended) then add the chopped capers, gherkins, parsley and egg yolks mix well and season leave to cool slightly.
4. Slice the shallots and sweat off with the garlic then add milk and cream reduce by 1/3 add parsley and stocks transfer to food processor and blitz well.
5. Once blitzed pass through a sieve ( should be a light green colour ) keep warm but not boiling.
6. Shape potato mixture into cakes pass through flour and pan fry until golden then transfer to a preheated oven@ 180oc.
7. Put the white wine, white wine vinegar in a pan reduce by 1/3 then slow Monty the cold diced butter in 1 cube at a time until thickened and creamy, ad the zest of the the lemon and season keep warm do not boil as sauce will split.
8. Blanch samphire in boiling water for 30 sec to 1 min no salt is need as samphire is natuarlly salty.
9. Oil and season fish place in a medium heat frying pan for 1-2 mins each side while that's cooking get your hand blender use that to foam up the warm parsley liquid.
10. Plate up and enjoy.

This is a pretty basic recipe but it is just delicious! You can use lemon pepper in place of black pepper. Buy the ingredients for our Pan-fried lemon sole with caper and parsley dressing recipe from Tesco today. Meanwhile, dust the sole fillets in seasoned flour and shake off the excess. Heat the groundnut oil in a large, heavy-based frying pan over a medium heat, add the sole skin-side down.