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

Lizzie Bailey

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How to Autumn Delicious lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam Delicious, fresh and tasty.

lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam. From salmon recipes and traditional fish and chips to cod recipes, fish curry and a stunning fish pie recipe, this collection contains plenty of inspiration and advice on how to cook fish. Check out the menu for The Cross Keys Inn. The menu includes a la carte, bar, wine list, and previous.

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You can have 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 that.

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

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

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The menu includes a la carte, bar, wine list, and previous.

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

Peel potatoes and 1/4 place in salted water bring to the boil then simmer until cooked.
While waiting for the potatoes finely chop the gherkins, capers and parsley.
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.
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.
Once blitzed pass through a sieve ( should be a light green colour ) keep warm but not boiling.
Shape potato mixture into cakes pass through flour and pan fry until golden then transfer to a preheated oven@ 180oc.
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.
Blanch samphire in boiling water for 30 sec to 1 min no salt is need as samphire is natuarlly salty.
Oil and season fish place in a medium heat frying pan for 1-2 mins each side while thats cooking get your hand blender use that to foam up the warm parsley liquid.
Plate up and enjoy.

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