IN THE KITCHEN WITH...
LEMON SOLE ON THE BONE WITH PARSLEY AND CLAM BUTTER
I’ve always been mad about potted food (shrimps, duck, crab etc), probably because they are so well seasoned, which they need to be as they are typically eaten cold. Here I’ve taken the classic potted shrimp seasoning – lemon, cayenne, nutmeg and parsley – and incorporated it into butter, which I warm the clams up in. You can do the same with cockles.
Serves 4
4 lemon soles, about 400g each, prepared to cook whole (see page 241)
2kg live clams, cleaned light rapeseed oil for cooking 100ml white wine Sea salt
Flavoured butter 250g unsalted butter, softened 4 tsp chopped curly parsley 20 rasps of nutmeg 1 tsp cayenne pepper finely grated zest and juice of 1 lemon 2 shallots, peeled and finely chopped 1 garlic clove, peeled and finely chopped
To serve 1–2 tbsp chopped parsley lemon wedges deep-fried courgettes, optional
1 For the flavoured butter, put the butter, parsley, nutmeg, cayenne, lemon zest and juice in a food processor or blender and process for 2 minutes until well blended.
2 Transfer to a bowl and add the shallots, garlic and salt to taste. Fold together until evenly combined. Lay a sheet of cling film on a work surface and spoon the butter onto it. Wrap the butter in the cling film, rolling it into a long sausage and tie the ends of the cling film to secure. Chill for 2 hours to firm up before serving. (The butter will keep in the fridge for a week, or it can be frozen.)
3 When ready to serve, heat your grill to medium-high. Oil the grill tray. Now oil the
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white side of the fish, season with salt and lay in the grill tray, white side down. Drizzle a little more oil over the upper brown side of the fish and season with salt. Slide the tray under the grill and cook the fish for 5–6 minutes.
4 At the same time, place a large saucepan (that has a tight-fitting lid) over a medium heat. When the pan is hot, add the clams and wine. Put the lid on and steam for 2 minutes until the shells open. Drain the clams, reserving the juices; discard any that are unopened.
5 Baste the fish under the grill with the cooking juices and a little more oil if needed. Grill for a further 5–6 more minutes until
cooked, checking every minute or so towards the end.
6 Meanwhile, unwrap the butter and slice into discs. When the fish is cooked, place 3 slices of the flavoured butter on top of each lemon sole and soften it slightly under the grill. At the same time, gently warm the clams in some of the flavoured butter. (Refrigerate any leftover butter for another use.)
7 Place a cooked lemon sole on each warmed serving plate and add the fish cooking juices to the clams. Spoon the clams and butter over the lemon soles and sprinkle with some chopped parsley. Serve with lemon wedges and a bowl of crispy deep-fried courgettes or seasonal vegetables of your choice. F
28 | THE WESTCOUNTRY FOODLOVER
©DAVID LOFTUS
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