For those of you that follow this blog regularly, you will know that I enjoy playing with my food. This is often a necessity if trying to make a tasty dinner out of cheap mundane ingredients. See my latest Instagram post (bottom of page) for evidence of playing with chicken thighs. I also love the flip side to this when you have beautiful ingredients and do as little as possible to them. This lemon sole and caper butter dish is one such occasion.
The lemon soles were 750g each from Evans fishmongers. I know not everyone will have a fishmonger near by, but they are worth their weight in gold. I simply wouldn’t cook this with supermarket fish.They are simply floured and shallow fried in a pan. There’s nothing more satisfying to me than having fish on the bone that flakes off perfectly leaving the stereotypical bones in the middle. Makes me feel like a posh caveman. The sauce is the easiest thing in the world, just a great compliment. The gnocchi were a test. I decided to try and make them with gluten free flour. Luckily the flour acted as normal stuff. I’ve added tarragon, which is not something you usually add to fish dishes as it is very strong. As the gnocchi are quite stodgy, the tarragon cuts through it nicely to enhance their flavour.
As an aside, even though I only blog a random intervals now. This January has been my most popular month ever. Over 25,000 views. I was always a firm believer of quality not quantity and it seems to be working. There are times when we bloggers have creative differences with ourselves, but I always try to put things out there that I enjoy and want to tell you about. Rather than worrying about the fact I’ve not posted this week. I’m in it for the long run.
- Lemon Sole, 1 500g per person. Skinned!
- 75g flour, normal or GF
- 3 Tbsp Oil
- 50g Butter
- 50g Capers
- Juice 1/2 lemon
- 2 Tbsp Parsley
- 200g cooked potato
- 50g Parmesan
- 50g Flour, normal or GF
- 1 Egg
- 1 Tbsp chopped tarragon
- Make the gnocchi, beat the Parmesan and egg together. Then add with the potato, flour and tarragon. Mix together lightly. Take teaspoonfuls at a time and roll lightly in your hands into balls. You don’t want stodgy balls, hence be delicate with them. Set aside in the fridge until needed.
- Flour the fish and fry for 5-6 minutes over a medium heat on each side. Remove then add the butter, capers and lemon juice. Cook for couple of minutes and taste the sauce for seasoning. Adjust as necessary with a little salt and pepper. Finish with the chopped parsley.
- In a separate pan as the fish is cooking, fry all the gnocchi. Again over a medium to high heat, turning every couple of minutes.