Grilled Lemon Sole with a Shrimp Puree

Preferably get your fishmonger to remove the skin from the dark side and remove the head of the lemon sole. Use some scissors to trim off the bony outer parts of the fish and to remove any roe if present. Paint with olive oil and season all over with freshly ground (preferably) white pepper, salt and a little lemon juice.

Put the shrimps in a colinder and wash under a cold water tap. Drain the shrimps and put in a thick bottomed saucepan, along with two good tablespoonfuls of butter, and cook for a few minutes over a medium heat. Season with fresh lemon juice, salt and cayenne pepper. Put in a blender and reduce to a puree, and put to one side.

Chop the flat leaf parsley to deliver two or three tablespoonfuls. Put three or four tablespoonfuls of olive oil in a saucepan, add the chopped parsley and put to one side.

Scrape some new potatoes and snip off any long stalks from the spinach. Simmer the the potatoes for 15 minutes or so until just tender, drain and add a little butter and chives and keep warm. Put the spinach in a broad pan along with a tablespoonful of olive oil and a squeeze of lemon juice and a couple of pinches of salt.

Meanwhile put the lemon sole under the grill and cook for about four minutes, turn, paint with a little more oil and grill for a further three or four minutes until cooked through (use a knife to test) and just a little brown.

Quickly cook the spinach over a medium heat stirring for a few minutes and warm though the parsley olive oil. Rewarm the shrimp puree, adding more butter if need be and re-seasoning with salt and lemon juice.

Put the lemon sole on to serving dishes, surround with spinach and potatoes, add two or three spoonfuls of the shrimp puree, and sprinkle over a little parsley oil and serve immediately  Zoom  .