MisterBishi
26-06-2006, 10:15 PM
This is from Rick Stein, seafood legend extraordinaire. I've not tried it yet but looks good, thought I'd share it.
Grilled lemon sole with lemongrass butter
Ingredients
4x350-450g/12oz-1lb lemon sole
15g/˝oz butter, melted
salt and freshly ground black pepper
For the lemongrass butter:
1 lemongrass stalk, outer leaves removed and the core very finely chopped
finely grated zest of ˝ lime
2 tsp lime juice
1cm/˝in fresh root ginger, very finely chopped
2 tbsp chopped parsley
100g/4oz slightly salted butter, softened
1 tbsp Thai fish sauce (nam pla)
Alternative fish:
Plaice, flounder, small brill and turbot (small) would also work well.
Method
1. First make the lemongrass butter: put everything into a food processor and season well with black pepper. Blend until smooth, then spoon the mixture into the centre of a large sheet of clingfilm, shape into a roll 4cm/1˝in thick, wrap and chill in the fridge or freezer until firm.
2. When the butter is firm, preheat the grill to high. Trim the fins and tails of the fish with kitchen scissors. Brush the fish on both sided with the melted butter and season with a little salt and pepper. Depending on the size of your grill, cook them 1 or 2 at time, dark side up, on a buttered baking tray or the rack of a grill pan for 4˝ -5 minutes. Keep warm while you cook the rest.
3. Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish.
Grilled lemon sole with lemongrass butter
Ingredients
4x350-450g/12oz-1lb lemon sole
15g/˝oz butter, melted
salt and freshly ground black pepper
For the lemongrass butter:
1 lemongrass stalk, outer leaves removed and the core very finely chopped
finely grated zest of ˝ lime
2 tsp lime juice
1cm/˝in fresh root ginger, very finely chopped
2 tbsp chopped parsley
100g/4oz slightly salted butter, softened
1 tbsp Thai fish sauce (nam pla)
Alternative fish:
Plaice, flounder, small brill and turbot (small) would also work well.
Method
1. First make the lemongrass butter: put everything into a food processor and season well with black pepper. Blend until smooth, then spoon the mixture into the centre of a large sheet of clingfilm, shape into a roll 4cm/1˝in thick, wrap and chill in the fridge or freezer until firm.
2. When the butter is firm, preheat the grill to high. Trim the fins and tails of the fish with kitchen scissors. Brush the fish on both sided with the melted butter and season with a little salt and pepper. Depending on the size of your grill, cook them 1 or 2 at time, dark side up, on a buttered baking tray or the rack of a grill pan for 4˝ -5 minutes. Keep warm while you cook the rest.
3. Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish.