Simple Way to Make Quick lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam

lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam.

Hey everyone, it is John, welcome to my recipe site. Today, we're going to make a distinctive dish, lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few ingredients. You can have lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam using 19 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam:

1. {Get of of lemon sole.
2. {Prepare of handful of samphire.
3. {Prepare of potato cake.
4. {Prepare of small capers.
5. {Make ready of gherkins.
6. {Take of potatoes for mashing.
7. {Make ready of flat leaf parsley.
8. {Make ready of egg yolks.
9. {Get of lemon butter sauce.
10. {Take of white wine vinegar.
11. {Prepare of cold diced butter.
12. {Get of zest of lemon.
13. {Prepare of white wine.
14. {Make ready of parsley foam.
15. {Get of parsley stalks as well.
16. {Make ready of shallot sliced.
17. {Get of garlic.
18. {Prepare of whole milk.
19. {Get of double cream.

Steps to make lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam:

1. Peel potatoes and 1/4 place in salted water bring to the boil then simmer until cooked.
2. While waiting for the potatoes finely chop the gherkins, capers and parsley.
3. 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.
4. 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.
5. Once blitzed pass through a sieve ( should be a light green colour ) keep warm but not boiling.
6. Shape potato mixture into cakes pass through flour and pan fry until golden then transfer to a preheated oven@ 180oc.
7. 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.
8. Blanch samphire in boiling water for 30 sec to 1 min no salt is need as samphire is natuarlly salty.
9. 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.
10. Plate up and enjoy.

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