A rich Parmesan cream sauce is the perfect accompaniment to the delicate flesh of lemon sole fillets in this simple fish supper from Galton Blackiston. A little freshly squeezed lemon juice and chopped parsley add some freshness, and it could be served with any steamed greens or salad on the side.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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To start this lemon sole recipe, melt the butter in a frying pan until foaming, then add the garlic and fry for 2-3 minutes, or until softened. Lay the sole fillets in the pan. Squeeze over the lemon juice and season with salt and freshly ground black pepper
1 knob of butter
1 garlic clove
700g of lemon sole
Pour the cream over the lemon sole and sprinkle over the Parmesan. Cook gently for 5-6 minutes, turning the fish over halfway through cooking, or until the fish is cooked through
225ml of double cream
75g of Parmesan
To serve, place the sole onto a flat serving dish and pour over the creamy cheese sauce. Sprinkle over the chopped parsley and serve with a side of steamed greens
2 tbsp of fresh parsley
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