Lemon Sole, Cockles And Samphire With Garlic Parsley Dumplings And Lemon Sauce
In this recipe, tender lemon sole is complemented by a medley of flavors and textures. Juicy cockles, vibrant samphire, and hearty broad beans are nestled in a velvety lemon sauce, while crispy golden-brown potato dumplings add a delightful crunch. With each element thoughtfully prepared and combined, this dish offers a symphony of tastes that will impress your guests and elevate any mealtime occasion.
— Constant Cookbook
Ingredients
- 4 small lemon sole
- 500g/1lb 2oz live cockles
- 300g/10½oz samphire
- 200g/7oz broad beans
- 1 tbsp chopped flatleaf parsley
- 2 tbsp olive oil
- and pepper salt
- 300g/10½oz baked potatoes, cooked and cooled, flesh pushed through a ricer or sieve
- 1 garlic
- 1½ tbsp grated parmesan
- 1 egg yolk
- 75g/2⅔oz 00 flour
- 2 tsp lemon
- 3 tbsp chopped flatleaf parsley
- 1 egg yolk
- 1 lemon
- 200ml/7fl oz light olive oil
- 50ml/2fl oz double cream
- 110ml/4fl oz fish stock
Instructions
- Preheat the grill to medium-hot and place the fish onto a baking tray and season. Place the fish under the grill and cook for approximately 10 minutes, or until the flesh comes away from the bone.
- Meanwhile, place a pan with a lid onto the stove and when the pan is hot add the cockles. Add 110ml/4fl oz water and immediately cover with the lid. Steam the cockles for a minute then drain. Discard any cockles that have not opened. When cool enough to handle, pick the cockles from their shells.
- For the dumplings, bring a large pan of water to a simmer. Add one teaspoon of the olive oil and a pinch of salt.
- Place the potato, garlic, parmesan and egg yolk into a bowl and fold together (donât overwork). Fold in the flour, lemon oil and parsley. Season and place on a clean work surface.
- Divide the dough up into small balls and blanch in the simmering water until the dumplings rise to the surface. Plunge into ice-cold water and, when cold, transfer to a tea towel to dry.
- Heat a non-stick pan until hot. Add the remaining oil and the dumplings and fry until they are golden-brown. Drain on kitchen paper.
- For the lemon sauce, place the egg yolk, lemon juice and zest into a bowl and whisk together. Slowly add the oil in a thin stream, whisking all the time, to make a mayonnaise.
- Whisk the cream into the mayonnaise and add enough fish stock to thin the mayonnaise to a sauce consistency (you will not need all the stock). Place the sauce into a pan and gently warm through.
- Bring a pan of salted water to the boil. Just before serving, plunge the samphire into the water and cook for two minutes.
- To serve, add the cooked cockles, samphire, broad beans and parsley to the sauce and bring to just below a simmer.
- Place the cooked fish onto serving plates and pile the dumplings alongside. Use a slotted spoon to remove the cockles, samphire and broad beans from the sauce and serve alongside the fish. Pass the sauce through a sieve and spoon over the fish.
Cook Time
30M
Prep Time
PT2H
Yield
Serves 4
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