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Receta Grilled Lemon Sole With Lemongrass Butter
by Global Cookbook

Grilled Lemon Sole With Lemongrass Butter
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Ingredientes

  • 4 x Lemon sole, (350-450g)
  • 15 gm Butter, melted Salt and freshly grnd black pepper
  • 1 x Lemongrass stalk, outer leaves removed, and core very finely minced Finely grated zest of 1/2 lime
  • 2 tsp Lime juice
  • 1 x Cm fresh root ginger, very finely minced
  • 2 Tbsp. Minced parsley
  • 100 gm Slightly salted butter, softened, 1 tbsp Thai fish sauce

Direcciones

  1. 1 For the Lemongrass Butter: Put everything into a processor and season with black pepper. Blend till smooth, spoon the mix into the centre of a large sheet of clingfilm, shape into a 4cm/1 1/2" thick, wide roll and refrigeratein the fridge or possibly freezer till hard. When hard, preheat the grill to high.
  2. 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. 3 Depending on the size of your grill, cook one or possibly two at a time dark-side up, on a buttered baking tray or possibly rack of a grill pan for 4 1/2-5 min.
  4. Keep hot while you cook the rest. Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish.