Lemon Sole, Grapefruit Sabayon and Crushed Roasted Potatoes.

Lemon Sole, Grapefruit Sabayon and Crushed Roasted Potatoes.

Sole, grapefruit sabayon.

One saying in life which is absolutely true is that “necessity is the mother of invention.” My necessity of late is to create gluten free and dairy free dinners. Ordinarily this is quite straight forward, just eat steak and chips. Then the realisation that you can’t eat steak and chips everyday. I always find it bizarre that we will eat the same breakfast day in day out, but if you have the same dinner twice in a row………..

An alternative to the steak and chips would of course be fish and chips. Trying to turn this on its head got the left side of my brain working. I’m not a big creamy sauce person, but they do have their “plaice” in life. My alternative was to make a sabayon. I love making these as much as eating them. To transform some egg yolks and liquid into a magical sauce is very therapeutic. Traditionally, they are egg yolk, melted butter and champagne/white wine. I went straight for egg yolks, grapefruit juice and some mussel liquor. Feel free to try any combination of flavours, just stick to the quantities.

For my potatoes, I found a floury new potato. They do exist, something like a maris peer. Boiled until just cooked, then bang them with a saucepan and roast as per usual. You get these amazing, super crunchy mini baked potatoes.

Finally, the tomatoes. This dish isn’t complete without them so don’t miss it. Just get some vine tomatoes, peel and dice them. I then sprinkled them with smoked salt and set aside for 30 minutes. This gives a tiny edge of charred tomato flavour. Taste sensation.


  • 3 small fillets per person Lemon Sole
  • 3 Egg Yolks
  • 2 Tbsp Grapefruit Juice
  • 2 Tbsp Mussel/Fish Stock
  • 6 medium Vine Tomatoes
  • 2 Tsp Smoked Salt
  • 1 Tbsp Coriander Seed
  • 2 Tbsp Pine Nuts
  • 1/2 Tbsp each. Basil/Tarragon
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp White Balsamic Vinegar
  • 750g, Floury new potatoes. Potatoes


  1. Prepare the tomatoes first. Slit a cross in the bottom of each tomato, pour boiling water over the top of them and leave for 30 secs. Peel skins off, quarter and remove seeds. Chop into small dice, sprinkle with the salt and leave in sieve for 30 minutes.
  2. Toast the coriander seeds, crush in pestle and mortar. Add to the tomatoes with the pine nuts and herbs.  Mix the oil and vinegar together and stir into the tomatoes.
  3. Boil the potatoes for 15 minutes, drain and crush lightly with a sauce pan. Heat the oven to 200°c Fan. Sprinkle some oil and salt over the potatoes and add to a baking tray. Roast for 45 minutes.
  4. Roll the fish up and secure with a cocktail stick. Steam for 5 minutes. Cover and set aside as you make the sabayon.
  5. Place the egg yolks, and liquid in a glass bowl. Place over barely simmering water, and whisk until the amalgamation becomes velvety and voluptuous. About 5 minutes.


  1. The fish with grapefruit sabayon sounds dreamy and I love those potatoes. It looks like you’re on your way to success with gluten and dairy free eating.

  2. I had all the faith in the world that you would take this challenge and create winning dishes. Delicious.

    • Dave Crichton

      Hi Karen, surprisingly the more you look the more you find. We found some gluten free couscous yesterday, it’s made from maize, it was tastier than the normal stuff!

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