| 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.
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”