Lemon sole. What to serve with?
Discussion
I picked up some lemon sole fillets on a whim whilst out and about yesterday.
Now I think I'm going to quickly cover in flour, season and pan fry (unless I can be convinced otherwise).
Although I'm struggling to think of something to serve with. My Mrs wants boiled rice with soy/ginger sauce (being Chinese et all).
I think that's a bit plain.
Over to you...
Now I think I'm going to quickly cover in flour, season and pan fry (unless I can be convinced otherwise).
Although I'm struggling to think of something to serve with. My Mrs wants boiled rice with soy/ginger sauce (being Chinese et all).
I think that's a bit plain.
Over to you...
GregE240 said:
Don said:
GregE240 said:
Asparagus, and some home made hollandaise sauce.
...and a pot of chips on the side. 
She's losing weight and I'm, errrr, probably losing a little.Tossed in flour with a little salt and pepper.
Pan fried with a little oil and added butter and lemon towards the end.
Served with some rosemary roasted cubed potatoes and some steamed broccoli.
I wasn't overwhelmed by it to be honest. Can't quite put my finger on it, but without trying it, you'll never know.
I think maybe it's the pan frying I'm not overly keen on.
Pan fried with a little oil and added butter and lemon towards the end.
Served with some rosemary roasted cubed potatoes and some steamed broccoli.
I wasn't overwhelmed by it to be honest. Can't quite put my finger on it, but without trying it, you'll never know.
I think maybe it's the pan frying I'm not overly keen on.
If pan-frying, I think it needs to be done in just butter, not oil. Squeeze of lemon over at the end, as you did, and then lots of salt.
Sole is quite a subtle flavour, and I can see how you could be disappointed by it. Like any fish, it is best when spanking fresh, preferably bought off the (inshore) boat, unless you're lucky enough to catch your own.
Sole is quite a subtle flavour, and I can see how you could be disappointed by it. Like any fish, it is best when spanking fresh, preferably bought off the (inshore) boat, unless you're lucky enough to catch your own.
Mobile Chicane said:
If pan-frying, I think it needs to be done in just butter, not oil. Squeeze of lemon over at the end, as you did, and then lots of salt.
Sole is quite a subtle flavour, and I can see how you could be disappointed by it. Like any fish, it is best when spanking fresh, preferably bought off the (inshore) boat, unless you're lucky enough to catch your own.
I could be talking complete rot, but I thought I'd read somewhere that unlike most fish, sole was best eaten 2-3 days after being caught; immediately after being caught, the flesh can be rather tough.Sole is quite a subtle flavour, and I can see how you could be disappointed by it. Like any fish, it is best when spanking fresh, preferably bought off the (inshore) boat, unless you're lucky enough to catch your own.
markomah said:
Mobile Chicane said:
If pan-frying, I think it needs to be done in just butter, not oil. Squeeze of lemon over at the end, as you did, and then lots of salt.
Sole is quite a subtle flavour, and I can see how you could be disappointed by it. Like any fish, it is best when spanking fresh, preferably bought off the (inshore) boat, unless you're lucky enough to catch your own.
I could be talking complete rot, but I thought I'd read somewhere that unlike most fish, sole was best eaten 2-3 days after being caught; immediately after being caught, the flesh can be rather tough.Sole is quite a subtle flavour, and I can see how you could be disappointed by it. Like any fish, it is best when spanking fresh, preferably bought off the (inshore) boat, unless you're lucky enough to catch your own.
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