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Sous Vide Lemon Sole | Recipe by sousvietools.com

Whole Lemon Sole without the Bone, with Smoked Salmon Butter Sauce

Whole Lemon Sole without the Bone, with Smoked Salmon Butter Sauce Fish and Seafood
  • COOK TIME: 1 Hour
  • PREP TIME: 8 Hours
  • DIFFICULTY: Medium

Ingredients

  • 4 Whole Lemon Sole, skinned and filleted
  • Trans Glutamate
  • Wild Dill Pollen
  • 4 tbsp. Fresh Dill
  • Zest of One Orange
  • Smoked Sea Salt
  • 500g Cheshire New Potato, scrubbed clean
  • 1 litre Light Chicken Stock
  • 3 tbsp. Dry White Wine
  • 3 tbsp. White Wine Vinegar
  • 1 tbsp. Finely Chopped Shallots
  • White Pepper
  • 1 tbsp. Double Cream
  • 175g Unsalted Butter
  • Lemon Juice
  • 100g Chopped Smoked Salmon
  • 2 Tbsp. Baby Capers in Brine

 

Equipment

EQUIPMENT

Method

This recipe is a great way to serve the lemon sole whole but without the bone. The smoked salmon butter sauce has a great impact on the flavour of the dish.

METHOD

  1. Place a sheet of cling film on a board then the bottom 4 fillets on top
  2. Dust the bottom fillets with trans glutamate and season with sea salt, orange zest, chopped fresh dill and dill pollen
  3. Place the top fillets back onto the fish making the fish whole again and sandwich the ingredients in the middle
  4. Cover them with cling film and place in the fridge for 8 hours under a light press
  5. In a pan of lightly seasoned chicken stock cook the potatoes until tender
  6. Transfer the lemon sole to a vacuum pouch and seal
  7. Cook sous vide in a preheated water bath at 52 degrees for 45 mins
  8. To a saucepan add the vinegar, wine, shallots and a pinch of white pepper
  9. Reduce down to about 1 tbsp. of liquid, add the double cream and reduce again to thicken
  10. Whisk in the chilled diced butter 1 piece at a time being careful not to get it too hot
  11. Season to taste and add the smoked salmon, the capers and a little lemon juice
  12. Take the lemon sole from the pouch and brush with a little butter
  13. To serve, toss the hot potatoes in a little of the sauce, plate the sole and drizzle with a little of the sauce, garnish with a few soft herbs

Chef’s Tip –

Try adding some reduced langoustine stock to the pouch. This will give the sole a real kick of luxury.

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