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Good evening | 13th March 2010
Whole Lemon Sole with Vanilla
| 1 Lemon Sole |
| Plain Flour (to coat) |
| 2 tbsp Olive Oil |
| 20g Butter |
| 1 Vanilla Pod (halved) |
| 100g Streaky Bacon (cut into thin strips) |
| Pepper |
| 2 stalks Parsley (chopped) |
| 1 Lemon (halved) |
Rinse the Lemon Sole under cold running water then pat dry with kitchen paper. Turn the Lemon Sole in sufficient flour to coat and tap of any excess, set aside.
Heat the oil in a large frying pan, add the fish and cook on a medium heat for 4-5 minutes. Turn the fish, add the bacon and vanilla and cook for a further 4-5 minutes. Season the fish to taste with pepper. Remove the fish from the pan and place carefully onto a preheated serving dish. Pour the bacon, vanilla and butter over the fish, sprinkle with parsley and serve with lemon.
Serve with steamed rice or potatoes.
Purchase your ingredients below...
The authentic delicacy, with exquisite flavour and melt-in-the-mouth texture LIMITED AVAILABILITY
2-4
servings
£29.00
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"Donald Russell supplies some of the finest beef in the country"
Silverstone Magazine
