Pan fried lemon sole with brown shrimps, capers, and tomato butter.
1 pack Prime Lemon Sole Fillets
25g of plain flour seasoned with sea salt
50g of unsalted butter
1 lemon, juice only
15g of capers
110g Prime brown shrimps, well rinsed
1tsp of gentleman’s relish optional
1 plum tomato, de-seeded and cut into small dice
1 tbsp of finely chopped parsley
2 tbsp of chopped chives
Sea salt and pepper
Bunch of kale, middle vein removed and finely sliced
½ small Savoy cabbage, middle vein removed and finely sliced
250g of spinach, washed and stalks removed
2 gloves of garlic, crushed
Large knob of butter
Boiled new potatoes
FOR THE LEMON SOLE
Rinse the lemon sole fillets in cold water and pat dry with kitchen towel, then dust in the seasoned flour.
Heat a large heavy base frying pan until hot and add 2 tablespoons of olive oil. Pat off excess flour from fish and place sole fillets into hot frying pan.
Cook for 2 minutes or until golden brown. Turn over and cook for a further 1-2 minutes.
Remove from the frying pan, place in a large serving dish and keep warm. Add butter to frying pan and when it turns nut brown in colour, add the lemon juice, capers, parsley, chives, tomatoes and shrimps (also add relish if using) and warm through.
Season to taste and pour over the lemon sole fillets.
FOR THE GREENS
Heat a large frying pan or wok, add oil and butter. When butter starts to foam add garlic and cook for 1 minute.
Add kale and cabbage, and cook for 2-3 minutes. Add 2 tablespoons of water if pan is looking too dry.
Add spinach, cook for a further 2 minutes.