Recipe of Award-winning Lemon sole, capers, prawns and mangetout

Lemon sole, capers, prawns and mangetout. This tangy lemon-caper sauce complements the mild, buttery flavor of sole. Lemon sole is an American variety of flatfish, which includes flounder. Meanwhile, dust the sole fillets in seasoned flour and shake off the excess.

Fillets of delicate lemon sole are pan fried and served with a beurre noisette, shrimps and baked leeks. Add the brown shrimp, lemon segments and parsley. To serve, place the sole fillets on serving plates. You can cook Lemon sole, capers, prawns and mangetout using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Lemon sole, capers, prawns and mangetout

1. Prepare 2 of lemon sole.
2. It's 300 g of fresh prawns.
3. You need 2 tbsp of capers.
4. It's Bunch of parsley (chopped).
5. Prepare 1 of lemon.
6. Prepare Knob of butter.
7. It's 100 g of mangetout.
8. Prepare Bunch of spring onions.
9. Prepare 2 of garlic cloves.
10. You need of Salt and pepper.

Add the leek then pour the butter over the sole, then finish with the deep-fried capers. This pan-fried lemon sole recipe is simple, light and can be on the table within thirty-five minutes. Lemon Sole en Papillote Recipe Type: RECIPE_TYPE Cuisine: CUISINE Author: Ann Long Master Chef For the lemon sole, using a lengthwise diagonal cut, divide each fillet in half - making one thick and one thin fillet. mangetout (cut lengthwise). or substitute with courgettes (thinly sliced or diced). Paella with Soller prawns and grilled vegetables.

Lemon sole, capers, prawns and mangetout instructions

1. Slice the sping onion and garlic then sauté with the mangetout with salt and pepper.
2. Season the fish. Add some butter to a hot pan, once it browns add the sole skin side down. Hold the fish down so it stays flat..
3. After a couple minutes when the skin is crisp flip and cook for another minute or so..
4. Flip the fish back skin-side down and add the prawns, capers, parsley. At the last minute squeeze in half a lemon..
5. Serve with a wedge of lemon.

French beans and mangetout with hazelnut and orange. Buckwheat and ricotta hotcakes with preserved lemon salsa. Hummus with grilled quail, pomegranate molasses and parsley salsa. Meanwhile, whisk together garlic, capers, lemon juice and olive oil. When the fish emerges from the oven, pour the liquid from the dish back into the Add the garlic-caper mixture and some chopped parsley, whisk together and serve on top of the fillets, the mild flesh of the fish bathing in the bright.