Fillets of lemon sole are easy to overcook because they are very thin and delicate. Cooking this delicious white fish sous vide eliminates the danger of overcooking. In this method, the temperature is kept low, preventing the fish from drying out.
- Preheat the water bath to a temperature of 52⁰C.
- Remove the fins, tail and head of the lemon sole and peel off the skin, so that you are left with a neatly trimmed fillet.
- Sprinkle a pinch of salt over the fish and seal in a vacuum bag with a small amount of oil. Make sure that you lay the lemon sole flat inside the bag.
- Place the bag in the water bath and leave to cook for 25 minutes.
- Take the fish out of the bag and carefully pat dry with kitchen paper.
- Warm the cooked fish under a hot grill and serve.
To add flavour to the lemon sole, try adding different herbs, seasonings and liquids to the vacuum bag. Lemon zest, thyme or even a small amount of reduced white wine would all work well.
For a slightly charred flavour, you could sear the lemon sole in a very hot frying pan after it has cooked sous vide. The thin fish only needs a very quick fry and will overcook if left in the pan for too long.
For a simple yet delicious dish, serve your lemon sole with a squeeze of lemon juice. Alternatively, you might like to try Geoffrey Smeddle’s take on a classic French Lemon sole grenobloise. Lemon sole can also be used a cheap substitute for expensive Dover sole in a wide variety of dishes.
Recipe courtesy of www.greatbritishchefs.com