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Using your very best judgment is another one of the many ways which you are able to make healthy decisions out of a lunch menu. This can be best done by examining meal pictures on a menu. It’s also advised that you avoid foods teeming with oatmeal, cheese and sour cream. If your selection contains these fattening condiments, then make sure you ask for a lesser amount.
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We hope you got benefit from reading it, now let’s go back to lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam recipe. To make lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam you need 19 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to prepare lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam:
- Use 4 fillets of lemon sole
- Take 2 small handful of samphire
- Take potato cake
- Use 2 tbsp small capers
- Provide 3 gherkins
- You need 4 potatoes for mashing
- Prepare 1/4 bunch flat leaf parsley
- Take 2 egg yolks
- You need lemon butter sauce
- Use 3 tbsp white wine vinegar
- Prepare 25 grams cold diced butter
- Get 1/2 zest of lemon
- You need 2 tbsp white wine
- Prepare parsley foam
- Take 3/4 bunch parsley stalks as well
- Provide 1/2 shallot sliced
- Take 1 1/2 clove garlic
- You need 50 ml whole milk
- Prepare 100 ml double cream
Instructions to make lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam:
- Peel potatoes and 1/4 place in salted water bring to the boil then simmer until cooked
- While waiting for the potatoes finely chop the gherkins, capers and parsley
- Once potatoes are cooked drain and mash until smooth ( potato ricer recommended) then add the chopped capers, gherkins, parsley and egg yolks mix well and season leave to cool slightly
- Slice the shallots and sweat off with the garlic then add milk and cream reduce by 1/3 add parsley and stocks transfer to food processor and blitz well
- Once blitzed pass through a sieve ( should be a light green colour ) keep warm but not boiling
- Shape potato mixture into cakes pass through flour and pan fry until golden then transfer to a preheated oven@ 180oc
- Put the white wine, white wine vinegar in a pan reduce by 1/3 then slow Monty the cold diced butter in 1 cube at a time until thickened and creamy, ad the zest of the the lemon and season keep warm do not boil as sauce will split
- Blanch samphire in boiling water for 30 sec to 1 min no salt is need as samphire is natuarlly salty
- Oil and season fish place in a medium heat frying pan for 1-2 mins each side while that's cooking get your hand blender use that to foam up the warm parsley liquid
- Plate up and enjoy
Fry the dumplings, turning often, until golden brown. Rinse the lemon sole well with cold water, dab dry on paper towel and store in the fridge, covered with clingfilm. Prepare the garnish. squeeze lemon juice. Spoon the buttery sauce over the fish a few times to baste it, then divide the fillets between. Gently warm the lemon sauce in a pan, then add the spinach and parsley and allow to wilt.
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