lemon sole with a tartare potato cake samphire and

Name: lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fillets of lemon sole; 2 small handful of samphire; 2 tbsp small capers; 3 gherkins; 4 potatoes for mashing; 1/4 bunch flat leaf parsley; 2 egg yolks; 3 tbsp white wine vinegar; 25 grams cold diced butter; 1/2 zest of lemon; 2 tbsp white wine; 3/4 bunch parsley stalks as well; 1/2 shallot sliced; 1 1/2 clove garlic; 50 ml whole milk; 100 ml double cream

Servings: persons

4 fillets of lemon sole
2 small handful of samphire
2 tbsp small capers
3 gherkins
4 potatoes for mashing
1/4 bunch flat leaf parsley
2 egg yolks
3 tbsp white wine vinegar
25 grams cold diced butter
1/2 zest of lemon
2 tbsp white wine
3/4 bunch parsley stalks as well
1/2 shallot sliced
1 1/2 clove garlic
50 ml whole milk
100 ml double cream

1
Peel potatoes and 1/4 place in salted water bring to the boil then simmer until cooked
2
While waiting for the potatoes finely chop the gherkins, capers and parsley
3
Once potatoes are cooked drain and mash until smooth ( potato ricer recommended) then add the chopped capers, gherkins, parsley and egg yolks mix well and season leave to cool slightly
4
Slice the shallots and sweat off with the garlic then add milk and cream reduce by 1/3 add parsley and stocks transfer to food processor and blitz well
5
Once blitzed pass through a sieve ( should be a light green colour ) keep warm but not boiling
6
Shape potato mixture into cakes pass through flour and pan fry until golden then transfer to a preheated oven@ 180oc
7
Put the white wine, white wine vinegar in a pan reduce by 1/3 then slow Monty the cold diced butter in 1 cube at a time until thickened and creamy, ad the zest of the the lemon and season keep warm do not boil as sauce will split
8
Blanch samphire in boiling water for 30 sec to 1 min no salt is need as samphire is natuarlly salty
9
Oil and season fish place in a medium heat frying pan for 1-2 mins each side while that's cooking get your hand blender use that to foam up the warm parsley liquid
10
Plate up and enjoy

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 fillets of lemon sole, 2 small handful of samphire, 2 tbsp small capers, 3 gherkins, and more.

Yes, lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

lemon sole with a tartare potato cake samphire and lemon butter sauce finished with parsley foam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions