The Montagu Arms is excited to return to Lymington Seafood Festival 2019 with brand new Head Chef Matthew Whitfield. Matt will be demonstrating this grilled lemon sole recipe on Sunday 11th August at 12pm, so come along to watch the demo and say hello. Follow the recipe below to make this delicious dish yourself
2 medium lemon sole (weighing about 300-500g)
50g salty fingers
50g Sea purslane
50g Sea ice lettuce
200g Crème Fraiche
200ml White wine
200Ml noilly prat
Skin and fillet the lemon sole and place both fillets from one side of the fish on top of each other to for a portion of fish. You will have 4 portions of fish. Leave the fish in the fridge until needed.
To make the sauce firstly Cook down the shallots slowly with no colour until soft. Add 200ml white wine and 200ml of noilly prat and reduce until dry.
Take out half of the shallots and keep for the garnish on the plate.
Place the other half in the blender and blend with the crème fraiche and season with lemon juice, salt and pepper.
For the cucumber, firstly peel and discard the skin. Continue to peel the cucumber to create ribbons and season with lemon juice and olive oil.
Take the heart of the cucumber and char with a blow torch on all side and season with salt and lemon juice. Cut in to small pieces to garnish.
Take all of the seashore vegetable and wash in cold water and season with lemon juice.
Grill the fish gently until cooked and season with lemon juice.
Heat the shallots with the samphire and chopped dill and place on the left had side of the plate.
Place the fish on top of the shallots.
Place 3 pieces of the charred cucumber on the right-hand side of the plate and lay the ribbons of cucumber over the top.
Add the seashore vegetables to this and place small sprigs of dill onto the garnish.
Heat the sauce and pour in the centre of the plate and serve
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