| 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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