Lemon Sole w/ Peas & Samphire

Categories summer

Pan fried Lemon Sole, served with a delicious creamy sauce and topped with fresh peas and samphire.

Recipe Method

  • Remove the peas from their pods, blanch them in simmering water for 2 minutes, drain and add to icy water.
  • Rinse the samphire in cold water.
  • Mix 1 tbsp flour with some salt and oregano before lightly coating the fish.
  • Bring a large frying pan to a high heat with a splash of oil and a knob of butter.
  • Warm a large serving plate.
  • Finely chop some chives.
  • Add the fish to the pan skin side up for 90 seconds, flip and continue to cook for another 3-4 minutes, basting the fish with the butter left in the pan. The fish should just begin to flake when you remove it. Set the fish on the warmed plate, season it and then deglaze the pan with 150ml cider. Reduce the cider over a high heat before lowering the heat to medium, add 2 tbsp crème fraiche, a splash of vinegar, salt and pepper.
  • Whilst the sauce is being made, blanch the samphire for 1 minute, drain and then add the samphire and peas to a pan with some chilli flakes and a small splash of vinegar. Warm through.
  • Now everything is ready, add the chopped chives to the sauce.
  • Spoon the sauce around the fish before topping with the peas and samphire.
  • Serve with sliced ciabatta.
  • Enjoy!