Lemon pickle: Cut the lemons into thick slices, removing the pips and mix with the salt for 8 hours. Add remaining ingredients, place into a pan and cook slowly until the mixture goes thick and syrupy. Store in an airtight jar until required. Pipe the mash on to a plate, fry the sole and place on top. Heat the butter until brown, add 4 dessertspoons of pickle and a good pinch of parsley, spoon over the sole and serve. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/