Cornish Lemon Sole, Port & Truffle Butter, Mash and Broccoli
Chef Adam’s swaggeringly aristocratic butter enfolds the delicate lemon sole, like Mr Darcy gathering Elizabeth into his warm embrace - just made for each other!
- Dish Type: Main
- Serves: 2
- Preparation time: 5 mins
- Cooking time: 20 mins
- Difficulty: Easy
- Cuisine type: British
- 2 X Skinned Lemon Sole, Pan Ready
- 2 X 30g Discs of Port & Truffle Butter
- 400g Potatoes
- 160g Broccoli Florets
- 20ml Milk
- 20g Unsalted Butter
- Wash, peel and rewash the potatoes, cut to an even size and place in a pan and cover with water adding a little salt. Bring to the boil and cook until the potatoes are completely tender. Drain off the water, add the butter and mash. When nice and smooth, add the milk, stirring continuously with a spoon until a smooth creamy consistency is reached. Season to taste.
- Preheat your oven to 200oC. Place the Lemon Soles into a baking tray and line with baking parchment, if you don’t want the fish to stick. Cook in the preheated oven for 12 - 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.
- Bring a saucepan of lightly salted water to the boil and cook or steam the broccoli until it is tender.
- To serve, put the port & truffle butter on top of the fish and allow it to melt slowly over while you plate up the mash and broccoli. Place the fish back into the oven for a couple of minutes if you would like the butter to be softer, and then serve alongside the mash and broccoli.
Nutrition per serving
- Per Serving 597(kcal) / 2500(kJ)
- Fat 23.5g
- Saturates 13.8g
- Carbs 32.9g
- Sugars 5g
- Protein 57.4g
- Salt 1.27g