Crispy Lemon Sole with Potted Shrimps and Cucumber - Heston Blumenthal at Home

 

Heston is at me again, with another mind fuzzing, mouth watering, luscious, scrumptious, delicious recipe: (posh voice) Crispy Lemon Sole with Potted Shrimps and Cucumber, yes oh so fine... Anyway this recipe is a great one because it is very quick and easy. Now when I say easy, I mean it, when I say quick, I mean it, when I say... nevermind. 

CRISPY Lemon Sole with POTTED Shrimps and CUCUMBER

SERVES 4

Ingredients

4 Slices of white bread

Salt and black pepper

4 Lemon or Dover sole fillets, skinned

2tbsp of Groundnut oil

250g of Potted Shrimps, can be bought from the shops

5g of Dill

1/2 a Cucumber, peeled, de-seeded and sliced

1. Preheat oven to 110°C

2. Cut off the crusts of your white bread and between 2 sheets of clingfilm, and using a rolling pin, roll to a thickness of 2mm. Remove the clingfilm and season the bread.

3. Place the fillets of fish on the bread and trim the fish and bread to ensure that they are both the same size. You will have 4 pieces ready to go...!

4. Heat the oil in your frying pan over a medium-high heat, then place the fillets bread-side down in the pan and saute them until golden-brown and crispy. (approx. 3mins)

5. Remove from the pan and place the fillets, fish-side down, on a tray lined with baking parchment/paper. Place in the oven. (5 mins approx.)

6. Put the potted shrimps in a small saucepan and warm them gently over a low heat until the butter is completely melted. Finely chop the dill and add it to the shrimps with the cucumber. Season.

7. Place the Potted shrimps in the middle of the plate, put the lemon sole, fish-side down on top of your shrimps. Drizzle the remaining shrimp butter around the plates. YOU'RE DONE!

PLEASE comment if you made this, and how hard you found it!

THANKS FOR READING!