Recipe: Delicious 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. Fillets of delicate lemon sole are pan fried and served with a beurre noisette, shrimps and baked leeks.

Add the leek then pour the butter over the sole, then finish with the deep-fried capers. Australian Gourmet Traveller recipe for grilled sole with lemon, capers and parsley by Baguette Bistrot in Brisbane. "Would Graham Waddell at Brisbane's Baguette Bistrot please share his sole with capers recipe?" Joan Jefferys, Clear Island Waters, Qld. Meanwhile, dust the sole fillets in seasoned flour and shake off the excess. You can cook Lemon sole, capers, prawns and mangetout using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lemon sole, capers, prawns and mangetout

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

Add the capers, parsley and a generous squeeze of lemon juice, and season well. This pan-fried lemon sole recipe is simple, light and can be on the table within thirty-five minutes. Served with a southern Italian-inspired sauce of tomatoes, capers, anchovies and olives, this is the perfect dish for when you are short on time but looking to impress. Свернуть Ещё. Stir in the mangetout, sesame seeds, butter and lemon juice (using just half if it's a particularly juicy fruit).

Lemon sole, capers, prawns and mangetout step by step

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.

Finish with a trickle of sesame oil, if using. Caper, Lemon, Sole, Dinner, Weekday, Main Course, Dairy Free, Gluten Free, Healthy, Kosher, Low Carb, Low Sugar, Nut Free. This week's cookbook is NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully (Ten Speed Press). Photograph by Jonathan Lovekin By Yotam Ottolenghi and Ramael Scully Lemon Sole with Burnt Butter, Nori. French beans and mangetout with hazelnut and orange.