| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Antony’s, Scotland |
1 |
servings |
INGREDIENTS
| 1 |
|
Lemon sole |
| 1 |
tb |
Cottage cheese |
|
|
Salt and pepper |
| 1 |
ts |
Fresh herbs; finely chopped |
| 1 |
|
Squeeze lemon juice |
INSTRUCTIONS
The fillets should be cut using the whole side of the fish, the backbone
and side bones removed to make an almost triangular fillet.
Lay one fillet on a board and put the cottage cheese on to it, then season
with salt and pepper. Add the mixed herbs and squeeze of lemon then put the
other fillet on top like a sandwich.
Line the grilling pan with foil and lay on the fish sandwich, dark side
towards the heat, and grill until the skin bubbles and blisters slightly.
Then turn over and grill the white side until golden.
Serve at once with lemon wedges.
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