| 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 | t | Lime juice |
| 1 | Cm fresh root ginger, very | |
| finely chopped | ||
| 2 | T | Chopped parsley |
| 100 | g | Slightly salted butter |
| softened 1 tbsp | ||
| Thai fish sauce |
INSTRUCTIONS
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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