2 lemon soles about 450g/1lb each
65g/2 ½ oz butter
Salt and pepper
*1 lemongrass stalk - remove outer leaves then chop finely
*Zest of half a lime
*Juice of one lime
*½cm/¼ in fresh root ginger, chopped finely
*1 tbsp parsley, chopped |
1 Melt 50g/2oz of the butter then blend into it the ingredients marked with an asterisk. Season to taste.
2 Pour into a ramekin dish. Chill.
3 Pre-heat grill to medium high. Trim the fins and tails of the fish with kitchen scissors.
4 Melt remaining butter and brush the fish on both sides with it. Season with salt and pepper.
5 Cook on rack of a grill pan, dark side up for about 5 minutes then white side up for 3 minutes.
6 Slice lemongrass butter into thin rounds and serve on top of the fish. |
