Our fish focus for February is Lemon Sole.
Lemon Sole, latin name Microstomus kitt, doesn't taste of lemon and it's not even a sole! They are infact closely related to the Plaice (Pleuronectidae family). The lemon part of its name comes from the French ‘limande’, which they use to refer to most flatfish. Lemon sole has a sweet, delicate flesh. It can be overpowered by strong flavours, so it's best to keep it simple.
Here's a recipe for a delicious Lemon Sole with Sorrel Sauce. Give it a go and let us know.
2 lemon sole double-fillets, with the skin attached
2 knobs of butter
125ml white wine
2 tbsp crème fraîche
1 bunch sorrel, washed and shredded
Heat oven to 200C/180C fan/gas 6. Lay fish, skin-side-down, in an ovenproof dish. Season, dot with butter and pour over the wine. Place fish in the oven for 10 mins until just cooked, then lift onto a warm plate.
Working very quickly, pour the juices from the dish into a small saucepan with the crème fraîche, boil until slightly thickened, then stir through the sorrel until just wilted. Spoon over the fish before serving. Buttered new potatoes on the side are a must.
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