This recipe combine two favourites tasty Lemon Sole and our very own smoked salmon – delicious. It will make a very good supper dish with the added benefit of being quick to prepare.
Local Smoked Salmon
The smoked salmon in our shops is smoked locally in the traditional smoke house that is located in the rear of our Crouch End Shop. The smoke house is a century old and in fact the oldest working fish smokehouse in London.
We use nothing but natural woods and no chemicals are added. We cure the fish using traditional skills and the recipes for this are ones that have been handed down through the Purkis family for at least six generations.
Lemon Sole with Smoked Salmon Ingredients
Surprisingly quick meal for such a good looking dish; allow about 20 minutes for preparation time and 10 for cooking.
The quantities below will serve four people
4 lemon sole fillets from Walter Purkis and Sons
Four slices Smoked Salmon from Walter Purkis and Sons
2 leeks
12 mushrooms
1 tbsp oil
30g butter
salt and pepper for seasoning
pepper corns for poaching
Bay leaf for poaching
Port Sauce
125ml port
75ml red wine vinegar
125ml cream
140g butter, diced and chilled
1 shallot, diced
1 clove garlic, chopped
2 tbsp chopped chives
Sauteed potatoes (to serve)
Cooking Method for Poached Lemon Sole with Smoked Salmon
Vegetables
Cut the leeks into thin slices use the paler parts only discard the tougher darker green portion, rinse well to remove any grit.
Bring all ingredients to the boil, then turn to simmer until leeks are just tender, approximately 6 minutes. Drain well and keep warm.
Trim and slice the mushrooms fry in oil until tender and they have a little colour, season and reserve
Port Sauce
In a pan heat 1 tbsp olive oil and sweat the shallots and garlic without colouring until softened, add the port and vinegar and boil rapidly until reduced to about 2tbsp.
Add the cream and cook gently until slightly thickened.
Reduce the heat to low and start to add the diced butter a little at a time whisking constantly, once all the butter is incorporated, strain the sauce and adjust the seasoning to taste, add the chives.
Lemon Sole Poaching Instructions
Use water as your poaching liquid and add a squeeze of lemon juice, 5 whole pepper corns, and a bay leaf. You can also add a splash of dry white wine.
Bring your poaching liquid to a simmer over medium heat, and cook the fish for 5 minutes or until the center of the fish is opaque and it flakes easily when prodded with a fork. Times will vary according to the thickness of the fish, thinner fillets will cook quicker.
Don’t allow the fish to cook in boiling water, as this can cause your delicate fillet to collapse into pieces
To Serve Poached Lemon Sole
Spoon a mixture of the leeks and mushrooms in the centre of the plates and place the poached lemon sole on top, arrange a slice of the smoked salmon on top, spoon around the port sauce. Serve with the sauteed potatoes.
This Poached Lemon Sole recipe comes from Fish is the Dish website where you can find this and lots of other fishy recipes.
