Lemon sole is a classic dish, and is often served with a classic butter caper sauce. We have a recipe for that on the blog but also experimented with some spicy flavours to give it a twist.
Ghee is traditionally used in Indian cooking and is a form of clarified butter. However, it is heated for longer than other types of clarified butter and has a nuttier taste. Ghee is made by making clarified butter, but taking the milk solids further so that they go brown and it is these milk solids that give ghee its flavour. It’s often discussed for its health benefits but we have used it here as it just tastes amazing!
- 1 red chilli
- Two garlic cloves
- 1/2 an inch of ginger
- 2 Tablespoons of ghee
- two teaspoons of plain flour
- teaspoon of garam masala
- White rice to serve
- 1/2 a cucumber
- 1/2 a bulb of fennel
- 100ml white wine vinegar
- 1/2 a teaspoon of salt
- 1/2 a teaspoon of sugar
- two lemon sole fillets (skin on)
- Thinly slice the cucumber and fennel and place in a bowl.
- Bring the vinegar, salt and sugar to the boil. Remove and pour over the cucumber and fennel. Clingfilm and leave to stand whilst you prepare the rest of the dish.
- Cook the rice according to packet instructions.
- Now take a saucepan and heat until high.
- Mix the garam masala with the flour and scatter on a plate.
- Dust both sides of the sole fillets with the flour ensuring they are well covered.
- Add a tablespoon of ghee to the pan and place the sole skin down in the pan.
- Fry for two minutes and then flip the sole and cook for a further two minutes.
- Remove the fish from the pan and set aside.
- Finely slice the garlic cloves with the ginger and red chilli.
- Add the other tablespoon of ghee to the pan. Add the ginger, garlic and chilli and stir. You are looking for the smell of the spices to fill the room, and fry them until crispy.
- Pour the fragrant ghee into a small jug and serve with the fish, rice and pickled vegetables.