Posted by: mikeydude | January 10, 2010

Lemon Sole with Figs, and Stir Fried Bean Sprouts

Size matters!

This is another Ramsay recipe where you are supposed to fillet a lemon sole and cook the whole thing in an oven. The 2 soles I bought from Morrison (£6 for 2!!!!!) were too small for filleting, and so I had to roast them whole (chinese style). In the end though that worked for me for 2 reasons. First the meat off the bones are the juiciest and most tender. Secondly I didn’t have a storage box for bone freezing to make fish stocks another time. Anyway here’s what I did.

First you prepare the figs by halving them lengthways and sitting them on a oven tray. Thin sliced lemon was placed on top of each half and then baked until soft and oozy (almost mushy consistency) – took around 20 mins.

I then placed the fish on another baking tray, seasoned with salt and black pepper, before topping with the COOLED fig/lemon combination. It was then roasted in the oven for about 15 mins until the flesh of the fish was firm.

The bean sprouts were simply stir-fried in a hot wok with a hint of groundnut oil, sliced ginger, garlic & spring onions. Of course you add the extras of dark & light soy, sesame oil, and white pepper.

The whole affair was eaten with steamed white fragrant rice.

It’s not the first time that an originally intended Western meal turns somewhat East. In this case it was because of lack of ingredients. Regarding the fish, I was pleasantly surprised by the combination of sweet fig, sour lemon, and tender firm flesh of the sole. Not bad at all, although obviously this method of cooking sole should not be served with rice and stir fry 😀

The stir fry itself was ok although I added too little light soy and so it was a bit bland.

Lemon sole is a good fish. Unfortunately it’s rather expensive and I must remember to buy a much bigger fish if I am to attempt the fig-sole dish again!


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