Lemon sole & home grown veggies

Posted by petra08 on July 27, 2020 · 14 Comments 

I wanted seafood for dinner. Do you ever have something that you just need to eat? For me it was seafood this time.

It was a little tricky as I was running a little late and the fishmonger can sell out early. I got there about 30 minutes before they closed and was lucky and spotted a couple of lemon soles.

I bought them whole as I wasn’t quite sure how I wanted to cook them, whole or filleted. I couldn’t resist some ready peeled shrimp as well. In England these shrimps are very small and unless you have a bunch of patience buying them peeled is sensible!

The garden is full of beans, French beans and Runner beans as well as courgette, all in an abundance and there are plenty of herbs.

I picked the beans, a courgette and some courgette “tube”, where the leaves grow on, they are sort of spiky so just run a knife along to remove the spikes, cut and you have a lovely vegetable.

Lemon sole with herbs, beans and a lemon butter sauce

preparation time 20 minutes (including filleting the fish)

cooking time 15 minutes for the stock and 6 minutes for the fish

serves 2

Ingredients

• 2 lemon soles
• 1 large handful of peeled shrimp
• herbs, I used a mix of yarrow, coriander, dill and borage
• 5 runner beans
• 200 gr French beans
• 1 medium courgette
• 1 courgette tube
• 20 gr or 0.7 oz butter, cubed
• 1/2 lemon, juice
• 2 dl or 1 cup of water
• a few cloves of black garlic
• salt & pepper to taste

Fillet the fish and remove the skin on all fillets. Place two together for the cooking.

Scrape the courgette tube and slice it. De seed the courgette and cube it. Slice the French beans, de string and slice the runner beans.

Trim the herbs.

Save all the off cuts of vegetables and herbs and place them with the water and lemon juice. Boil down to half, taste with salt and pour through a sieve. Throw the vegetables and herbs away and keep the stock.

Place the beans, courgette and the courgette tube in a steamer. Place the fish fillets on top and steam for 6 minutes.

Remove from the steamer and keep warm whilst finishing the sauce.

Heat the vegetable stock and add cubed, cold butter. Taste again with salt and pepper.

Place the vegetables on a plate, add the fish, the peeled shrimp and the herbs. Last add the sauce and serve.

I served the dish as it was with just a few more of the greens on the side. It was light, full of flavor and hit my seafood spot.

A bit last minute but I just made it to Angie’s Fiesta Friday! This week her co host is Mollie, the Frugal Hausfrau who creates the most lovely dishes!

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Filed under Allotment/Veg, Courgette, Fish & Seafood, French beans, Herbs, Lemon, Lemon sole, Main course, Recipe, Runner Beans, Starter · Tagged with garden vegetables, Herbed lemon sole, steamed lemon sole