A new take on Heston Blumenthal’s Crispy lemon sole with potted shrimps and cucumber
4 slices of white sandwich bread
Salt and black pepper
Finely grated zest and juice of 1/2 lemon
4 ChalkStream trout fillets, skinned
2 tbsps Groundnut oil
1 x 200g Stoberry Potted Shrimps
1/2 Cucumber, peeled, de-seeded and sliced
Preheat the oven to 110°C.
Cut the crusts off the bread slices and place them between two sheets of clingfilm. Using a rolling pin, roll to a thickness of 2mm. Remove the clingfilm and season the bread with a little salt and some of the lemon zest.
Place the fillets of fish on the rolled bread and trim the fish and bread to ensure that they are the same size. You will have four pieces. Heat the oil in a frying pan over a medium-high heat, then place the fillets, bread-side down, in the pan and sauté them until golden brown (approximately 3 minutes).
Remove from the pan and place the fillets, fish-side down, on a tray lined with baking parchment. Place in the oven for approximately 8 minutes. Put the potted shrimps in a small saucepan and warm them gently over a low heat until the butter is completely melted. Finely chop the dill and add it to the shrimps with the cucumber, lemon juice and remaining zest, and season with salt and freshly ground pepper.
Place a spoonful of the potted-shrimp mixture in the middle of each plate and put the lemon-sole fillets on top, fish-side down. Drizzle some of the remaining shrimp butter around the plates and garnish with pea shoots.