Dover sole with lemon pickle and mashed potatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Lemons | |
| 2 | Dsp salt | |
| 1 | teaspoon | Ginger; grated |
| 300 | millilitres | Vinegar |
| 700 | grams | Sugar |
| 2 | teaspoons | Horseradish |
| 4 | Portions mashed potatoes | |
| 4 | Fillets Dover sole | |
| Parsley; chopped | ||
| 100 | grams | Butter |
Directions
LEMON PICKLE
Lemon pickle: Cut the lemons into thick slices, removing the pips and mix with the salt for 8 hours.
Add remaining ingredients, place into a pan and cook slowly until the mixture goes thick and syrupy.
Store in an airtight jar until required.
Pipe the mash on to a plate, fry the sole and place on top.
Heat the butter until brown, add 4 dessertspoons of pickle and a good pinch of parsley, spoon over the sole and serve.
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