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Lemon Sole With A Tartare Potato Cake Samphire And Lemon Butter Sauce Finished With Parsley Foam Recipe

lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam Recipe
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Cooking Time : 1 minutes
Serving : 2
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Prepare the ingredients before making lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam in your home. Then, follow these steps below to serve lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam for your family or friends.

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

  • 4 fillets of lemon sole
  • 2 small handful of samphire
  • potato cake
  • 2 tbsp small capers
  • 3 gherkins
  • 4 potatoes for mashing
  • 1/4 bunch flat leaf parsley
  • 2 egg yolks
  • lemon butter sauce
  • 3 tbsp white wine vinegar
  • 25 grams cold diced butter
  • 1/2 zest of lemon
  • 2 tbsp white wine
  • parsley foam
  • 3/4 bunch parsley stalks as well
  • 1/2 shallot sliced
  • 1 1/2 clove garlic
  • 50 ml whole milk
  • 100 ml double cream

How to Make lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam in your home by yourself.

    Step 1
  • Peel potatoes and 1/4 place in salted water bring to the boil then simmer until cooked
  • Step 2
  • While waiting for the potatoes finely chop the gherkins, capers and parsley
  • Step 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
  • Step 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
  • Step 5
  • Once blitzed pass through a sieve ( should be a light green colour ) keep warm but not boiling
  • Step 6
  • Shape potato mixture into cakes pass through flour and pan fry until golden then transfer to a preheated oven@ 180oc
  • Step 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
  • Step 8
  • Blanch samphire in boiling water for 30 sec to 1 min no salt is need as samphire is natuarlly salty
  • Step 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
  • Step 10
  • Plate up and enjoy
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