4x120g Lemon Sole Fillets (unskinned on 1 side)
900g Potatoes (cubed)
a Good Knob or 2 of Butter
2 Cloves Garlic (crushed)
A Handful Fresh Parsley (roughly chopped)
300ml Double Cream
2 Lemons (juiced and zested)
Salt and Pepper
Vegetables to Serve
Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Large Pan Salted Boiling Water (for the potatoes)
1 Grill Pan
1 Mixing Bowl
1 Small Pan
1 Potato masher
The Good Bit
- Cook the potatoes for 12 minutes until they are soft and tender then set aside. Get your grill up to a nice high heat, whilst that is warming mix together the butter, garlic parsley a pinch of salt and plenty of freshly ground black pepper.
- Grill the sole for 2 minutes with the skin side facing up then turn it over, dab on a little of the herb butter and place back under the grill for another 2-3 minutes, until it is nice and golden.
- Now heat up the cream in the small pan along with the lemon rind, drain your potatoes and give them a good mash, then beat in the zesty cream until your mash is smooth and fluffy, season and then place a good portion in the centre of each plate, place on top one of your fillets then drizzle over a little of the remaining lemon juice. Serve the vegetables to the side.
