Grilled Lemon Sole with Lemongrass Butter

Grilled Lemon Sole with Lemongrass Butter Ingredients

4 Lemon sole; (350-450g)	Finely grated zest of 1/2
15 g Butter; melted	2 ts Lime juice
Salt and freshly ground	1 Cm fresh root ginger; very
FOR THE LEMONGRASS BUTTER	2 tb Chopped parsley
1 Lemongrass stalk; outer	100 g Slightly salted butter;
; removed, and core	; Thai fish sauce
; very finely chopped

Instructions for Grilled Lemon Sole with 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.

Main Ingredient: FishCuisine: Uncategorized

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