Our Recipes
- » Baked Cod with Topping
- » Fresh Tuna Steak
- » Salmon fillets with a white wine and chive sauce
- » Salmon poached in foil with butter and lemon
- » Cod in crisp beer batter
- » Sea Bass with lemon and ginger
- » Grilled sea bass with spring vegetables
- » Fillets of plaice with egg and breadcrumb
- » Parcels of plaice in white wine
- » Stuffed monkfish tail
- » Cream monkfish in soya brown sugar and lime
- » Smoked haddock pie
- » Homemade seafood chowder
- » Trout fillet with toasted almonds
- » Trout Thai style
- » Mussels with garlic and cider sauce
- » Provencal mussels
- » Crunchy - topped haddock
- » Haddock gougons
- » Hake with cider
- » Roast hake with Remoulade
- » Rolled sole with garlic and chive cream
- » Lemon sole with cucumber
- » Char grilled scallops
- » Scallops au gratin
- » Crab cake
- » Crab claws
- » Tempura prawns with tzatzki
- » Open crab sandwich
- » Thai green prawn curry
Lemon sole with cucumber - Serves 4
Ingredients:
- 1 large cucumber, peeled, halved lengthwise and thickly sliced.
- 3X675g/ 1 ½ lb lemon soles, filleted and skinned
- Seasoned flour
- 55g/2oz butter
- Salt and freshly ground black pepper
- Juice of ½ lemon
- 1 tablespoon chopped fresh mint
Method:
Blanch the cucumber in a saucepan of boiling salted water for 1-2 mins. Drain and dry well on absorbent paper.
Dip the sole fillets in seasoned flour, lay them on a plate but do not allow them to touch each other or they will become soggy
Heat half of the butter in frying pan. When foaming put in half the fillets. Fry on both sides until golden brown. Transfer to a shallow platter and keep warm. Fry the remaining fillets in same way.
Melt the remaining butter in the pan. Add the cucumber and fry quite briskly for 1min. remove from the heat and season with salt, pepper and lemon juice. Return to heat and bring to the boil then add mint and tip over the fish.
Serve immediately
Alternatives: plaice, dover, sole, brill