Lemon sole with watercress sauce
This watercress sauce is fantastic with just about any fish so use whatever’s freshest.
PREP TIME
20
MINUTES
COOKING TIME
10
MINUTES
Ingredients
For the watercress sauce
2tb rapeseed oil
1 shallot sliced
3 cloves garlic sliced
150ml white wine
230g crème fraiche
Sea salt
For the lemon sole
400g lemon sole fillets
2tb vegetable oil
Fine sea salt
1 lemon
Method
For the watercress sauce
Place a medium size pot on moderate heat.
Warm the rapeseed oil and add the sliced shallot and garlic, season with sea salt and cook without colour for about 4 minutes until softened.
Turn the heat up to high and add the white wine, bring to the boil and reduce by half.
Add the crème fraiche and bring to the boil.
Add the watercress to the pot, cook for 1 minute and then remove from the heat.
Transfer to a jug blender or blend the contents in the pot using a hand held blender. Puree on the highest speed until the sauce is vivid green and velvety.
Taste to correct seasoning and set aside whilst cooking the lemon sole.
For the lemon sole
Preheat oven to 200 degrees celsius.
Pat the fillets of fish dry with some kitchen paper to remove any excess water. Season with fine sea salt.
Preheat a carbon steel or non – stick frying pan on medium high heat for two minutes. Add the oil and warm.
Working in batches, place the lemon sole in the pan, laying the fillets skin side down and away from you, to avoid oil splatters. Do not disturb the fillet or move the pan.
Once the fish is golden brown on one side, using a fish slice, confidently lift the fillet from the pan and place on a lightly greased tray.
Once all the fillets are seared on one side place the tray in the oven for 2-3 minutes to finish cooking depending on the size of the fish.
Finish with a squeeze of fresh lemon juice and serve with the warmed watercress sauce.
