Whole Lemon Sole with Cockles, Seaweed & Lemon Butter by Monteiths in Edinburgh
Monteiths is a boutique bar & restaurant in the heart of Edinburgh's Old Town. The award winning venue is located just off the historic Royal Mile & combines chic cocktail lounge with intimate restaurant.
The menu makes use of the best of Scotland's larder and this dish showcases fresh seafood to great effect. Monteiths are a passionate bunch with a real flavour for freshly prepared, locally sourced food alongside great cocktails. The team have curated a great recipe for you to try at home which will hopefully give you a taste of what they’re all about. This dish is easy to prepare and is ideal for a refined supper paired with a good quality Riesling.
Monteiths is also available for hire for a wide variety of events and occasions. If you would like to discuss an event with us please don't hesitate to get in touch.
For more information about Monteiths please visit https://www.monteithsrestaurant.co.uk
Ingredients: Serves 1
whole lemon sole, trimmed with dark skin removed
handful of cockles
25ml white wine
dash of olive oil
wedge of lemon
Lemon & seaweed butter:
25g unsalted butter
5g dried dulse seaweed
juice & zest of 1/4 a lemon
sea salt
freshly ground black pepper
Method:
1. Preheat the oven to 180 degrees celsius.
2. Lightly oil a baking tray and bake the fish light skin side down for 15 minutes.
3. Next gently heat all of the ingredients for the lemon and seaweed butter in a small pan, seasoning to taste.
4. Steam the cockles with the white wine in a small pan with a lid until they have all opened.
5. Once the fish is cooked plate before drizzling the butter mixture evenly between the fish and garnish with the steamed cockles & a wedge of lemon.
In association with Taste Communications.
www.tastecommunications.co.uk
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