Lemon sole is a delicate white fish with very thin fillets that are easy to overcook. Cooking sous vide at a lower temperature keeps the fish moist, locks in flavour and ensures a perfectly cooked result every time.
Preheat the water bath to 52°C
Trim the lemon sole and remove the skin
Season with salt and place the fish flat in a vacuum bag with a little olive oil then seal under pressure
Place the bag in the preheated water bath to cook for 25 minutes
Remove the sole from the bag and drain on kitchen paper
The fish can be gently warmed under a hot grill before serving
The lemon sole will be delicious served immediately with a squeeze of lemon juice but for extra flavour quickly fry the fish in a very hot frying pan but be careful not to overcook it.
Try adding flavours to the bag such as lemon zest, thyme or a little reduced white wine.
Geoffrey Smeddle serves a classical Lemon sole grenobloise but you could use lemon sole as a cheaper alternative in most Dover sole dishes.
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