Recipe: Northsea lemon Sole, Dill and Samphire butter

Ingredients
50g unsalted butter
A good double pinch of dill (or other soft herb such as parsley or chervil) – finely chopped
One shallot – peeled and finely diced
Two lemon sole – skinned and trimmed
Olive oil for sealing the fish
The juice of one lemon
150ml white wine
100g samphire
Flour for dusting

 

Method

Make the herb butter at least an hour or so in advance by softening the butter, mixing in the chopped herbs, wrapping in cling film and chilling.

Pre-heat the oven to 200°C (gas mark 6).

Pre-heat a large oven-proof frying pan. Dust the fish with a little flour, add a little olive oil to the pan and seal both sides of the fish for around twenty seconds.

Add the shallot, lemon juice and white wine to the pan and place in the oven for ten minutes.

When cooked, remove the fish from the pan and keep warm. Heat the juices in the pan and drop in the butter cut into cubes, constantly shaking the pan until all the butter has melted and the sauce is shiny. Drop in the samphire to warm through, remove and place onto warmed serving plates with the fish on top and the sauce poured over and around.

In the restaurant we serve this dish with mashed potato and it would also go well with a wild leaf and herb salad.