A light, zesty fish dish inspired by the highly regarded Soho restaurant
Fine sea salt
White vinegar, to season
4 x 300-500g lemon sole
500g unsalted butter, chopped into cubes
4 tbsp super fine capers in vinegar
60g samphire, picked and blanched for 1 min in boiling water
1 bunch of parsley, chopped
1 Amalfi lemon, segmented
1 orange, segmented
1 pink grapefruit segmented
First peel the cucumber and cut into manageable sections. Cut the cucumber sections into strips around the seed core and discard the seeds. Cut into half cm dice and season with fine salt. After 10 mins wash the cucumber and season with some quality white vinegar.
Trim the tails of the lemon sole in a straight line, using some heavy scissors. Trim the frills around the outside of the fish—this will help in the skinning process.
Take a clean, dry cloth to hold the fish and begin by gently teasing the skin off the cartilage of the tail, using the tip of a knife. Once you have just enough skin to get hold of, grip the fish with the cloth and begin to peel the skin from tail to head. Protect the flesh by holding it down behind the skin as it peels. Repeat on the second side and on the remaining fish. You can of course ask the fish monger to do this for you.
Trim the heads and inner frills from the fish just leaving the 4 fillets neatly on the bone. Wash out the blood line and pat dry. Set the fish to the side at room temp. Just before cooking, season on both sides with fine sea salt.
In a medium saucepan, brown the butter until nutty and aromatic. Pour into a tray big enough to contain the cooked fish.
In a large medium-hot non-stick frying pan cook the fish for 2-3 mins each side until golden brown on each side. Place the cooked fish into the brown butter tray to rest.
To make the sauce, take around 140ml brown butter, capers, the cucumber, samphire and parsley and heat in a saucepan until just hot. At the last minute, stir in the segments and juice from the 3 citrus fruits.
Flash the drained fish in the oven for 1 min and serve immediately with the sauce spread all over the fish.
Recipe: Luke Robinson