lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam

Name: lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam
Total time: 5400 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 fillets of lemon sole; 2 small handful of samphire; 2 tbsp small capers; 3 gherkins; 4 potatoes for mashing; 1/4 bunch flat leaf parsley; 2 egg yolks; 3 tbsp white wine vinegar; 25 grams cold diced butter; 1/2 zest of lemon; 2 tbsp white wine; 3/4 bunch parsley stalks as well; 1/2 shallot sliced; 1 1/2 clove garlic; 50 ml whole milk; 100 ml double cream

bryzza @cook_3149206

excellent dish quite simple nut has good techniques

bryzza @cook_3149206

excellent dish quite simple nut has good techniques

Saved

Ingredients

1 hour 30 mins

2 servings

4 filletsof lemon sole
2 smallhandful of samphire
potato cake
2 tbspsmall capers
3gherkins
4potatoes for mashing
1/4 bunchflat leaf parsley
2egg yolks
lemon butter sauce
3 tbspwhite wine vinegar
25 gramscold diced butter
1/2zest of lemon
2 tbspwhite wine
parsley foam
3/4 bunchparsley stalks as well
1/2shallot sliced
1 1/2 clovegarlic
50 mlwhole milk
100 mldouble cream

Saved

Steps

1 hour 30 mins

1

Peel potatoes and 1/4 place in salted water bring to the boil then simmer until cooked
2

While waiting for the potatoes finely chop the gherkins, capers and parsley
3

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
4

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
5

Once blitzed pass through a sieve ( should be a light green colour ) keep warm but not boiling
6

Shape potato mixture into cakes pass through flour and pan fry until golden then transfer to a preheated oven@ 180oc
7

Put the white wine, white wine 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
8

Blanch samphire in boiling water for 30 sec to 1 min no salt is need as samphire is natuarlly salty
9

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
10

Plate up and enjoy