Pan fried lemon sole, broad bean & brown shrimp relish

Here is our recipe of the month, a Pan fried lemon sole, with broad bean & brown shrimp relish

Ingredients for 1 portion:

1 x whole lemon sole, fileted in to four.
50g Jersey royal potatoes
20g fresh broad beans
50g samphire
20g brown shrimps
2 shallots
½ lemon wedge and juice
2g chopped tarragon
Salt & Pepper

Method:

Boil the jersey royal potatoes. For the final 2 minutes or so add the samphire into the boiling potato pan to blanche.

Cook and pod the broad beans in boiling water for approximately 2 minutes.

Grate the zest of a lemon and segment into halves, keeping the juice to one side.

Finely dice the shallots.

Mix the potatoes, samphire, tarragon, shallots, lemon juice, along with brown shrimps and season.

Pan fry the lemon sole fillets in olive oil, bone side down for around 4 minutes, and then turn and cook for a further 2 minutes.

Plate the lemon sole immediately and dress with potato and samphire salad.

Top with broad beans and lemon segment and serve.

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