lemon sole with lemongrass butter

this lemongrass butter idea was pretty cool. nothing to it and makes a nice change from just grilling or frying fish. it looks good too - a bright green, fragrant disk of butter melting on the hot fish.

the recipe makes quite a lot of butter but keep it in the fridge and add to other meat and fish.

for two

6 small lemon sole fillets (if you're greedy)
1 stalk of lemongrass, tough outer leaves removed and core finely chopped
½ lime zest grated finely
2 tsp lime juice
1cm ginger, peeled and chopped very finely
1 tbsp thai fish sauce
2 tbsp parsley, finely chopped
125g butter - mine was unsalted and not soft, which is the opposite of what the recipe says
salt and pepper

just throw everything except the fish in a food processor and whizz until well combined. then take some cling film and lay it on a flat surface. scrape the butter mixture out of the food processor bowl and deposit it on the cling film in a fat sausage shape. wrap the cling film around it and then mould into a sausage. it's easy as the butter is totally soft. put it in the freezer for 10 minutes to firm up.

grill or fry the fish fillets and, while still hot, slice off some butter as thick as two pound coins and lay on the fish to melt in the heat.


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