Lemon Sole With Scottish Smoked Salmon


Prep time: 15 mins.
Cooking time: 10-15 minutes
Serves: 4


  • 4 lemon sole fillets
  • 2 leeks
  • 12 chestnut mushrooms
  • 1 tbsp oil
  • 1 cup water
  • 30g butter
  • salt and pepper
  • Sauteed potatoes (to serve)
  • 4 slices Scottish smoked salmon

Port Sauce:

  • 125ml port
  • 75ml red wine vinegar
  • 125ml cream
  • 140g butter, diced and chilled
  • 1 shallot, diced
  • 1 clove garlic, chopped
  • 2 tbsp chopped chives

The method

  1. Cut the leeks into 1cm slices as far as the light green tops, rinse well and separate into rings.
  2. Bring all ingredients to the boil, then turn to simmer until leeks are just tender, approximately 6 minutes.
  3. Trim the stems and slice the mushrooms, cook in 1tbsp of oil until tender, season.

Port Sauce:

  1. In a pan heat 1 tbsp olive oil and sweat the shallots and garlic without colouring until softened, add the port and vinegar and boil rapidly until reduced to about 2tbsp remain. Add the cream and cook until slightly thickened.
  2. Reduce the heat to low and start to add the diced butter a little at a time whisking constantly, once all the butter is incorporated, strain the sauce and adjust the seasoning to taste, add the chives.
lemon sole on plate

Lemon Sole Poaching Instructions

  • Pour some milk (enough for your fish to be half covered but not submerged) into a pan. Heat the milk gently until close to boiling, then turn down the heat
  • Season the fish with salt and lay in the milk.
  • Cover and poach gently for five minutes or until the fish flakes easily.

To serve:
Spoon a mixture of the leeks and mushrooms in the centre of the plates and place a lemon sole fillet on top, spoon around the port sauce, then add a slice of Scottish smoked salmon to each plate. Serve with sautéed potatoes
Recipe courtesy, www.fishisthedish.co.uk