Lemon Sole Meunière with Creamy Mash & Samphire is a classic French dish that combines the delicate flavors of lemon sole with a rich, buttery sauce. This recipe pairs the fish with creamy mashed potatoes and the crisp, briny taste of samphire for a complete and satisfying meal.
Prep – 10 mins
Cooking – 30 mins
Ingredients for Lemon Sole Meunière with Creamy Mash & Samphire +
2 large potatoes
1 fillet lemon sole
Plain flour
1 lemon
A tablespoon of capers (in brine)
50g Samphire
30g butter
Milk
Knob of butter
Step-by-Step Recipe for Lemon Sole Meunière:
1. Peel and chop your potatoes into 2-inch cubes, then rinse in a pot with cold water and drain, repeat this process until the water is clear. Fill the pot with water until around 4 inches above the potatoes, then add a pinch of salt to your water and bring to a boil.
2. While waiting for the water to boil, cover a large plate or baking tray with flour, and season with salt and pepper. Dust your lemon sole fillets in the flour until covered and set aside on a plate.
3. Once your potatoes are boiling, let them boil for 15 minutes or until fork tender.
4. Meanwhile, remove the ends off your lemon, (you can use these for squeezing over the fish), then quarter and remove the pith from the centre. Remove the skin from two of the lemon quarters so you are only left with flesh and then finely dice
5. Rinse your samphire.
6. Drain your potatoes in a colander and leave to cool for a few minutes until the moisture is evaporated
7. Bring a small pot of water to the boil
8. Once dry, use a ricer to mash your potatoes into a pot, alternatively you can add the potatoes to the pot and use a masher, then your butter and enough milk until silky smooth, season to perfection. (keep warm till serving)
9. Add your samphire to the boiling water and blanch for 3 minutes
10. Fry the lemon sole flat side down over medium-high heat using neutral oil for around 5 minutes depending on the thickness of the fish, until golden brown and easily removes from the pan, flip the fish, lower to medium-low heat, and add a knob of butter as well as your lemon flesh and capers, baste the fish for around 2 minutes and then remove from the heat.
11. Serve by placing the mashed potatoes in the center of the plate, and scatter the samphire around the edges, then plate the lemon sole on top of the mash, whilst spooning the lovely lemon, and caper butter over the fish. Serve with a wedge of lemon
