Lemon sole with fresh, grated horseradish

It was a very typical April day, rain, hail, warm sunshine and cold winds. Still rain and hail did not hang around for too long so a perfect day to head for the allotment and make sure that we get some lovely veg coming later this year.

There are already a few things that has come up, the rhubarb as previously mentioned,

Rhubarb

Forced rhubarb

The wild strawberries are trying to take over the whole allotment

The herb garden looks lovely and the rosemary is in full bloom.

Also something that is virtually invisible for the rest if the year and that I love is the wild garlic! It comes through every year and I love it!

The broad beans are coming through as is the garlic and the onions, I can’t wait to harvest time!

After some digging, weeding and planting it was time to head home for dinner. Armed with some of the forced rhubarb and some of the non forced rhubarb I was ready to get cooking.

I bought some chillies earlier in the week and was thinking of using them for a batch of hot sauce. As it is looking like a rhubarb year I made some rhubarb hot sauce, it is all bottled but can’t wait to try it!

It was time for a fish Sunday and I had bought some lemon soles. I wanted to keep it simple and decided to cook an old but simple and delicious recipe, lemon sole with dill boiled potatoes, grated horseradish and clarified butter. I remember this dish from when I was young and it still tastes just as good. The horseradish is a perfect complement to the soft fish, It doesn’t take over it just lifts the dish and adds an edge.

We finished the dinner off with gently poached rhubarb and crème anglais and I have to say, a nice evening on the sofa, early to bed and Monday morning again tomorrow.

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Comments
3 Responses to “Lemon sole with fresh, grated horseradish”
  1. Your vegetable patch sounds similar to mine! Can’t wait to harvest it all. Looks like a great dish, sounds perfect finished with rhubarb and custard!

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