Flying Fish Restaurant, Falmouth, Cornwall

 

Recipe of the Month - January

 

Whole Grilled Lemon Sole

buttered spinach – pommes fondent – cucumber –
brown shrimp – avruga beurre blanc

Serves Two

2 x Lemon Sole
200g Spinach
2 x large baking potatoes, peeled and cut into two barrel shapes
3inch piece of cucumber
100g brown shrimp
1 dessert spoon avruga
250ml white wine
250ml white wine vinegar
½ shallot, chopped finely
3 black peppercorns
600g cold diced butter
salt
oil

Method

Place 250g butter in a saucepan add in the two barrel potatoes, add water, a pinch of salt and cover. Cook until soft.

Reduce to half the white wine and white wine vinegar with shallots and peppercorns. Strain into a clean pan and whisk in the remaining butter – taste and season accordingly.

Add a small amount of oil and a knob of butter to a saucepan, add the spinach and a pinch of salt. Drain.

Pan fry Lemon sole in a hot pan, just before its cooked add 1 knob of butter

Deseed the cucumber and dice. Just before you serve add the cucumber, brown shrimps and avruga to the sauce.

Plate up and enjoy!

• February Recipe
• March Recipe