Whole Lemon Sole (to share)

Baked whole Lemon Sole combined with colourful rainbow chard and creamy parmesan polenta

SPECIFIC EQUIPMENT
  • Baking Tray
  • 3 x Saucepans
  • Sharp knife
  • Fine grater
 
PANTRY ITEMS:
  • Olive oil
  • Salt and pepper
  • White wine
 
INGREDIENTS
  • Lemon Sole
  • Lemon
  • Polenta
  • Parmigiana Reggiano
  • Rainbow chard
  • Chicken stock
  • Butter
  • Sage

Luxury sharer for two, this dish is full of colour, flavour and texture.

Cooked whole (to make filleting easier) and paired with creamy parmesan polenta and colourful rainbow chard this dish is finished with a simple ‘butter’.

Did you know?

Lemon sole are native to the waters around the UK with ours being sourced directly from Cornish boats.

 
DESCRIPTION

Our fishmonger Ian (of Barkworth’s Seafood) sources our Lemon Sole directly form the boats in Cornwall.  This fish is native to the cooler seas of the Northern Europe and they have a lovely delicate flavour.  If you’re new to cooking fish or want to learn how then this simple method is a great way to learn and increase your confidence.

We serve our Lemon Sole with the slightly bitter and in season Rainbow Chard as well as a flavoursome parmesan polenta. This is finished with a lovely butter that has been infused with sage leaves and garlic adding extra flavour and moisture to the finished dish.

£30.00 (per portion)