Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Lemon sole; (350-450g) |
| 15 grams | Butter; melted |
| \N \N | Salt and freshly ground black pepper |
| 1 \N | Lemongrass stalk; outer leaves |
| \N \N | ; removed, and core |
| \N \N | ; very finely chopped |
| \N \N | Finely grated zest of 1/2 lime |
| 2 teaspoons | Lime juice |
| 1 \N | Cm fresh root ginger; very finely chopped |
| 2 tablespoons | Chopped parsley |
| 100 grams | Slightly salted butter; softened, 1 tbsp |
| \N \N | ; Thai fish sauce |
FOR THE LEMONGRASS BUTTER
1 For the Lemongrass Butter: Put everything into a processor and season with black pepper. Blend until smooth, spoon the mix into the centre of a large sheet of clingfilm, shape into a 4cm/1½" thick, wide roll and chill in the fridge or freezer until firm. When firm, preheat the grill to high.
2 Trim away the frills from either side of the fish, trim down the tail and snip off the fins. Brush on both sides with melted butter and season.
3 Depending on the size of your grill, cook one or two at a time dark-side up, on a buttered baking tray or rack of a grill pan for 4 ½-5 minutes.
Keep warm while you cook the rest. Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.