Lemon Sole with Brown Shrimps, Parsley and Capers
At Ondine, we have always had lemon sole on the menu, regardless of the time of year or season. It’s such a special ingredient that has always found a place in our hearts… and so also a place on the menu! We have tried from time to time to vary the garnish, but we always revert back to the classic combination of lemon sole with brown shrimps, parsley and capers.
My fish merchant, Welch Fishmongers is based in Newhaven harbour in Edinburgh and they source our lemon sole from Peterhead. I’ve used Welch Fishmongers ever since I opened Ondine, as they have an established reputation as the best fishmonger in the city. I know that I’m always going to be getting the best, locally caught fish from sustainable sources. The condition of lemon sole should pearly white and the texture should be firm. With autumn now upon us, it’s a particularly good time to use lemon sole as the texture is perfect.
Next year, it will be the 10th year since we opened the doors at Ondine, and like all classic dishes, this lemon sole recipe has stood the test of time. We like to experiment with new dishes using local produce, but the classics are always what we come back to. This dish comes from solid foundations. It is classical cooking, where the chefs need to rely on their own judgement to not take the brown butter too far, or over-colour the sole. Achieving this outcome is very satisfying indeed for any chef, regardless of their repertoire.
This attention to detail and natural feel for cooking is what makes the chefs at Ondine so unique. We treat each dish and ingredient individually, as we respect every piece of produce, every time we start to cook a new dish. The team in the kitchen always want to make sure that guests have the best experience and a real taste of Scottish seafood! We’re so fortunate to have an abundance of fish and shellfish locally, and it’s our job to showcase the fantastic flavours of these special ingredients.
This recipe is testament to the fact that great dishes don’t need to be over complicated or have lot of ingredients to taste incredible. Just a few carefully sourced items, cooked with tender loving care and attention to detail will give you a dish that will taste sublime.
To find out more about Ondine restaurant, visit the website online at https://www.ondinerestaurant.co.uk/ or call 0131 226 1888.
Lemon Sole with Brown Shrimps, Parsley & Capers
The key to this dish is cooking it with confidence and the quality of the ingredients. Make sure you buy the freshest and best quality fish that you can as this will make all the difference to the dish. Cooking fish doesn’t have to be daunting. Get to know your local fishmonger, as they will be able to help with preparing the fish, such as removing the skin and taking the bones out. Once you start with the basics, you’ll be cooking langoustines and crab in no time!
Serves 4
Ingredients:
4 lemon sole fillets, skin removed
200g plain flour or gram flour
100g brown shrimps
50g capers
100g unsalted butter
100g parsley, shredded
1 lemon, cut in half, juice only
100ml olive oil
Salt and pepper for seasoning
Method:
1. Dust each fillet of fish with flour and season with salt and pepper. Heat two non-stick frying pans to a high temperature before adding the olive oil. Add two sole fillets to each pan and fry the fish on one side for 3 to 4 minutes until golden brown. Turn the fish over and repeat the cooking process.
2. Once both sides of the fish are golden brown, it’s time to add the butter. It will start to foam to golden brown colour, and at this point squeeze in the lemon juice. This is what gives the dish a nutty brown flavour.
3. Turn down the heat and then add the capers, parsley and brown shrimps to the pan with the fish.
4. Baste the sole with the rest of the ingredient then simply serve with boiled potatoes, fresh salad or warm bread.
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