Amanda Lastdrager recipe: Gille Brighde Megrim Sole with Prawn, Caper and Parsley Butter
Amanda Lastdrager, chef at the popular Gille Brighde Cafe, has created this wonderful recipe for Gille Brighde Megrim Sole with Prawn, Caper and Parsley Butter
As part of our whole ethos to serve sustainable, local produce, megrim fits well. It is a really good alternative to cod and haddock and makes for a pretty delicious dinner. The recipe is based on a classic sole meuniere recipe with a lemon and parsley brown butter. Adding in small cocktail prawns (or local squattie lobsters when available) and a handful of capers adds a gorgeous salty, sharp and sweet contrast - a touch of luxury! Served with fresh salad or seasonal vegetables and baby potatoes, it makes for a beautifully light yet special dinner.
Ingredients
- 4 megrim soles weighing about 250-300g with the fins and black skin removed
- Plain flour for dusting
- Couple of tablespoons of Cuilisse Rapeseed Oil
- 100g unsalted butter
- 80g peeled squattie lobsters, or prawns
- 2tbsp capers, washed
- Slices lemon or lime or both – thinly sliced
- Zest and juice of 1 lemon – or ½ and ½ lemon & lime
- Handful of finely chopped parsley
- Salt and cracked black pepper
Serves: 4 Difficulty: Easy Time to cook: 20 mins
Method
1.Check the megrim sole for any stray bones / scales then dust the skin side with flour.
2.Heat the rapeseed oil in a heavy or non-stick frying pan and cook the soles with the skin side down until golden brown and crispy – about 2–3 minutes. Lay the fish on to thin slices of lemon or lime, put on a baking tray skin side up, then allow to finish baking in oven for 4 -5 minutes at medium to high heat 180OC.
3.Meanwhile in the frying pan, over a medium heat, melt the butter then raise heat slightly and continue sautéing until the butter begins to foam and turn slightly golden brown. Add in the lemon zest and juice and the capers and season well with salt and black pepper. The hot butter sauce should be a good contrast of salty, tart and soft buttery-ness! Remove from the heat and add in the prawns and fresh parsley.
4.Remove the sole from the oven, carefully lift out of the pan (discard lemon slices), and place onto a warmed plate.
5.Spoon the lovely prawn, caper and fresh parsley butter over the fish and serve with baby potatoes and fresh seasonal vegetables.
• The Gille Brighde has been shortlisted in the forthcoming Highlands & Islands Food & Drink Awards which take place on 23 October 2015.