Hello, I am Elise. Today, I will show you a way to prepare lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam Recipe
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To be with this recipe, we must prepare a few ingredients. You can have lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam using 19 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam:
- Get 4 fillets of lemon sole
- Make ready 2 small handful of samphire
- Get potato cake
- Get 2 tbsp small capers
- Take 3 gherkins
- Get 4 potatoes for mashing
- Take 1/4 bunch flat leaf parsley
- Get 2 egg yolks
- Get lemon butter sauce
- Take 3 tbsp white vinegar
- Get 25 grams cold diced butter
- Prepare 1/2 zest of lemon
- Prepare 2 tbsp white
- Make ready parsley foam
- Get 3/4 bunch parsley stalks as well
- Take 1/2 shallot sliced
- Make ready 1 1/2 clove garlic
- Get 50 ml whole milk
- Take 100 ml double cream
Steps to make lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam:
- Peel potatoes and 1/4 place in salted water bring to the boil then simmer until cooked
- While waiting for the potatoes finely chop the gherkins, capers and parsley
- Once potatoes are cooked drain and mash until smooth ( potato ricer recommended) then add the chopped capers, gherkins, parsley and egg yolks mix well and season leave to cool slightly
- Slice the shallots and sweat off with the garlic then add milk and cream reduce by 1/3 add parsley and stocks transfer to food processor and blitz well
- Once blitzed pass through a sieve ( should be a light green colour ) keep warm but not boiling
- Shape potato mixture into cakes pass through flour and pan fry until golden then transfer to a preheated oven@ 180oc
- Put the white , white vinegar in a pan reduce by 1/3 then slow Monty the cold diced butter in 1 cube at a time until thickened and creamy, ad the zest of the the lemon and season keep warm do not boil as sauce will split
- Blanch samphire in boiling water for 30 sec to 1 min no salt is need as samphire is natuarlly salty
- Oil and season fish place in a medium heat frying pan for 1-2 mins each side while that’s cooking get your hand blender use that to foam up the warm parsley liquid
- Plate up and enjoy
So that’s going to wrap this up for this special dish lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
