How to Make The Lord Crewe Bamburgh's Lemon Sole Recipe from Home
Serve this tasty fish alongside buttered new potatoes and tenderstem broccoli for the perfect evening supper
- Lemon sole, filleted and skinned (ask your local fishmonger to do this for you)
- ½ lemon
- Pinch of chopped flat parsley
- 1tsp of chopped chives
- 25g salted butter
- 20g cooked brown shrimp
- 3 large new potatoes
- 3 tenderstem broccoli (heads trimmed)
- Rapeseed oil
Firstly, add your new potatoes to a pan of cold water and bring them to a boil. It is important to start with cold water instead of boiled because if you boil the water first, the outside will cook faster than the inside resulting in an uneven texture. Once brought to a boil, cook the new potatoes for 20–25 minutes, until they are piping hot and soft.
Towards the end of cooking the new potatoes, blanch the tenderstem broccoli in salted boiling water for three minutes, until it becomes tender.
While your new potatoes and tenderstem broccoli are cooking, fry the knob of butter until it turns golden and smells nutty. Next, squeeze the lemon into the pan to prevent the butter from burning, and add the cooked brown shrimp and chopped flat parsley. Cook the mixture for approximately three minutes, until it is hot, before removing the pan from the heat.
Next, place your sole onto a chopping board and season it with salt. Then, add a drop of rapeseed oil and let it heat up in a frying pan, before adding the lemon sole and frying the fish for approximately one minute on each side, until it becomes golden.
Once ready, remove the lemon sole from the frying pan and allow it to rest on a plate for one minute.
Finally, place the sole onto a serving plate alongside the buttered new potatoes and tenderstem broccoli. Then, gently spoon your shrimp, butter and parsley mixture over the sole and serve.
The Lord Crewe, Bamburgh NE69 7BL