Recipe: Grilled lemon sole with peas a la francaise
PUBLISHED: 12:13 19 December 2016 | UPDATED: 13:43 20 December 2016
Stevie Robson shares the role of head chef at The Pier Hotel in Harwich with John Goff. John's history with Milsoms dates back some 17 years
‘When The Pier was shut for refurbishment, John came back and then I joined them, so we share the role between us,’ says Stevie. ‘It was a good time for me to move and a good opportunity for me. Milsoms is the standout name in this area and it was too good an opportunity to ignore.’ Originally from Middlesborough, Stevie still has the north country accent which his brigade rib him about constantly. ‘I have a real passion for food and for the industry, although it’s ironic because as a child, I wouldn’t eat anything!’ adds Stevie with a smile. Here the duo share a tasty lemon sole dish as a vegetarian alternative on Christmas Day.
2 whole lemon sole (skin and head removed)
1 clove of garlic
3 slices of streaky bacon
50g of pearl onions
100g peas (fresh or frozen)
1 gem lettuce
A splash of white wine
75ml of double cream
Pat the fish dry and place onto a lightly oiled, non-stick baking tray. Season well and add 3-4 knobs of butter. Place under a pre heated grill at a medium-high heat for 10-12 minutes. At the same time, prepare the peas by frying the bacon until golden brown. Add the onion and garlic and cook for a further 2-3 minutes. Add a splash of wine to deglaze the pan, followed by the cream and the peas. Reduce the cream by a third, season well and keep warm. Cut the baby gem lettuce into 6-8 wedges, keeping the root intact. Add it all to the tray with the sole and roll in the butter and juices, return to the grill for another two minutes. Once the gem is wilted, remove and finish with lemon juice and chopped parsley, baste the fish and then serve immediately with the peas.
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