Lemon Sole with Oyster Sauce

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Ok, this really is something you do on a Saturday or when you have the time. I did this midweek, after work. It was a stretch then for an evening dinner, but it was sunny and I wanted to try it. In the original recipe at Great British Chefs (do go to the site it really is wonderful) it does take a few days, for mine (given the time) it was a bit quicker as is the method set out below.

Whatever, the result was lovely. The saltiness of the oysters and cucumber sauce lifts a lovely piece of fish to a delicate place. It really is worth the effort.

 

Ingredients

  • lemon sole fillets, large
  • 200ml of vegetable oil
  • 40g of tarragon
  • large leeks
  • cucumber, roughly chopped
  • shallot, roughly chopped
  • 50g of horseradish cream
  • 50ml of white wine vinegar
  • 2 tbsp of caster sugar
  • egg yolks
  • 2 large eggs beaten
  • oysters, shucked
  • 1/2 lemon, juiced
  • 300ml of vegetable oil
  • 10 spring onions
  • 120g of flour
  • 120g of Panko breadcrumbs
  • oil, for deep-frying
  • salt

 

Method

  1. Tarragon Sauce: The day before (but I actually did it on the day) add the tarragon and oil to a blender and blitz until smooth. Transfer the oil to a sieve lined with a double layer of muslin or a coffee filter. Set over a container to collect the oil that drips through and leave in the fridge overnight – the oil should be bright green and crystal clear.
  2. Slice the leeks into rounds and blanch in salted boiling water for a few minutes. Refresh in iced water.
  3. To make the oyster sauce: add the cucumber, shallots, horseradish cream, vinegar and sugar to a blender. Blitz until smooth for 3 minutes. Tip the liquid into a fine sieve and allow to strain through to remove the pulp. Set the strained liquid aside.
  4. Add the egg yolks, lemon juice and oysters to a blender and blitz until smooth. With the motor running, slowly add the oil in a thin stream to emulsify
  5. Scrape down the sides of the blender. Turn on the blender again and slowly add back the cucumber stock until you reach the desired consistency and flavour.
  6. Blanch the spring onions in salted boiling water then refresh in iced water. Drain and set aside.
  7. Preheat a deep-fryer to 190°C. Dip each oyster first in the flour, then the egg, and finally the breadcrumbs. Fry in the hot oil for 2 minutes until crisp and golden, then drain on kitchen paper and season with salt.
  8. Heat a griddle pan, brush the blanched spring onions with oil and cook until lightly charred.
  9. To cook the lemon sole: brush each fillet with a little oil, season with salt and grill under a hot grill for around 2 minutes, until just cooked through.
  10. To serve: sit the slices of leek in the centre of each plate. Pour the sauce around the leeks and drizzle over the tarragon oil. Place a lemon sole fillet on top of the leeks, arrange the spring onion on the plate and top with a crispy oyster. Serve immediately
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