| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Rick, Stein | 4 | servings |
INGREDIENTS
| 4 | Lemon sole; (350-450g) | |
| 15 | g | Butter; melted |
| Salt and freshly ground black pepper | ||
| 1 | Lemongrass stalk; outer leaves | |
| ; removed, and core | ||
| ; very finely chopped | ||
| Finely grated zest of 1/2 lime | ||
| 2 | ts | Lime juice |
| 1 | Cm fresh root ginger; very finely chopped | |
| 2 | tb | Chopped parsley |
| 100 | g | Slightly salted butter; softened, 1 tbsp |
| ; Thai fish sauce |
INSTRUCTIONS
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/1 1/2" 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 1/2-5 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.
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