Lemon sole with serrano ham, summer vegetables and pea shoots
- August 2015
- Serves 4
- Hands-on time 15 min
Rick Stein’s beautifully light lemon sole recipe is packed with summery, fresh flavours. It can also be made with turbot.
- 13.6g (5.9g saturated)
- 2.3g (1.1g sugars)
- 40g fresh or frozen peas
- 60g courgette, finely diced
- 100g small late-season asparagus (see tip), cut diagonally in 1cm thick slices
- 250g lemon sole fillet skinned, cut into 4 x 6-7cm pieces
- 1 tbsp vegetable oil
- 40g unsalted butter
- 40g serrano ham, diced, or cut into strips if ready sliced
- 10g preserved lemon, finely chopped (see Know-how)
- 200ml chicken stock
- 1 tsp white miso paste (available from the world food aisle of larger supermarkets or Asian grocers)
- 30g pea shoots
- Blanch the vegetables in boiling salted water as follows: peas 30 seconds, courgettes 30 seconds, asparagus 60 seconds. Run them all under cold water to prevent them overcooking.
- Season the lemon sole fillets with a little salt and fry over a moderate heat in 1 tbsp vegetable oil and ½ tsp of the butter.
- Put the ham, preserved lemon, chicken stock and miso paste in a small pan, bring to the boil, add the rest of the butter and boil rapidly for a minute to emulsify the butter and reduce the volume a little. Stir in the vegetables and pea shoots to warm through. Pour into 4 warm soup plates and top with the lemon sole fillets.
Late-season British asparagus is available from M&S and small producers. If you can’t find it, tenderstem broccoli would also work well.
Preserved lemons are popular in North African cuisine, where they’re often added to tagines. The rind may be used with or without the pulp. Their flavour is sour and salty and lends depth to dishes. Find preserved lemons in the world food aisle of supermarkets – if you can’t find any, use a squeeze of lemon juice.
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