Lemon sole is a delicate white fish with very thin fillets that are easy to overcook. Cooking sous vide at a lower temperature keeps the fish moist, locks in flavour and ensures a perfectly cooked result every time.
1
Preheat the water bath to 52°C
2
Trim the lemon sole and remove the skin
3
Season with salt and place the fish flat in a vacuum bag with a little olive oil then seal under pressure
4
Place the bag in the preheated water bath to cook for 25 minutes
5
Remove the sole from the bag and drain on kitchen paper
6
The fish can be gently warmed under a hot grill before serving
Variations
The lemon sole will be delicious served immediately with a squeeze of lemon juice but for extra flavour quickly fry the fish in a very hot frying pan but be careful not to overcook it.
Try adding flavours to the bag such as lemon zest, thyme or a little reduced white wine.
Serving suggestions
Geoffrey Smeddle serves a classical Lemon sole grenobloise but you could use lemon sole as a cheaper alternative in most Dover sole dishes.
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