Lemon sole, oyster, smoked leeks and tarragon by Tom Brown - Print Recipe

1

Begin the day before by making the tarragon oil. Add the tarragon and oil to a high-powered blender and blitz until smooth and vivid green

40g of tarragon
200ml of vegetable oil

2

Transfer the oil to a sieve lined with a double layer of muslin or a coffee filter. Set over a container to collect the oil that drips through and leave in the fridge overnight – the oil should be bright green and crystal clear

3

Slice the leeks into rounds and blanch in salted boiling water for a few minutes. Refresh in iced water, then drain well and smoke in a cold-smoker for 2 hours

salt
4 large leeks

4

To make the oyster sauce, add the cucumber, shallots, horseradish cream, vinegar and sugar to a blender. Blitz until smooth for 3 minutes

2 tbsp of caster sugar
1 cucumber, roughly chopped
1 shallot, roughly chopped
50g of horseradish cream
50ml of white wine vinegar

5

Tip the liquid into a fine chinois and allow to strain through to remove the pulp. Set the strained liquid aside

6

Add the egg yolks, lemon juice and oysters to a blender and blitz until smooth. With the motor running, slowly add the oil in a thin stream to emulsify

1/2 lemon, juiced
2 egg yolks
2 oysters, shucked
300ml of vegetable oil

7

Scrape down the sides of the blender. Turn on the blender again and slowly add the cucumber stock until you reach the desired consistency and flavour

8

Preheat the oven to 180°C/gas mark 4

9

Blanch the spring onions in salted boiling water then refresh in iced water. Drain and set aside

20 spring onions

10

Place the smoked leek pieces in a baking tray and heat through in the oven

11

Preheat a deep-fryer to 190°C

oil, for deep-frying

12

To make the crispy oysters, dip each oyster first in the flour, then the egg, and finally the breadcrumbs. Fry in the hot oil for 2 minutes until crisp and golden, then drain on kitchen paper and season with salt

120g of Panko breadcrumbs
10 oysters, shucked
120g of flour
2 large eggs, beaten
salt

13

Heat a chargrill pan, brush the blanched spring onions with oil and cook until lightly charred

salt
oil

14

To cook the lemon sole, brush each fillet with a little oil, season with salt and grill under a hot grill for around 2 minutes, until just cooked through

salt
10 lemon sole fillets, large

15

To serve, sit the slices of smoked leek in the centre of each plate. Pour the sauce around the leeks and drizzle over the tarragon oil. Place a lemon sole fillet on top of the leeks, arrange the spring onion on the plate and top with a crispy oyster. Serve immediately

Lemon sole, oyster, smoked leeks and tarragon

Ingredients

Lemon sole

Tarragon oil

Smoked leeks

Oyster sauce

Charred spring onions

Crispy oysters

Method