Prep 30 mins
Cook 10 mins
- 4 lemon sole (350-450g/12oz-1lb)
- 15 g butter, melted
- salt & freshly ground black pepper
For the lemongrass butter
- 1 stalk lemongrass, outer leaves removed and the core very finely chopped
- 1⁄2 finely grated lime, zest of
- 2 teaspoons lime juice
- 1 cm fresh gingerroot, very finely chopped
- 2 tablespoons chopped parsley
- 100 g slightly salted butter, softened
- 1 tablespoon Thai fish sauce (nam pla)
- First make the lemongrass butter: put everything into a food processor and season well with black pepper.
- Blend until smooth, then spoon the mixture into the centre of a large sheet of clingfilm, shape into a roll 4cm/1½in thick, wrap and chill in the fridge or freezer until firm.
- When the butter is firm, preheat the grill to high.
- Trim the fins and tails of the fish with kitchen scissors.
- Brush the fish on both sided with the melted butter and season with a little salt and pepper.
- Depending on the size of your grill, cook them 1 or 2 at time, dark side up, on a buttered baking tray or the rack of a grill pan for 4½-5 minutes.
- Keep warm while you cook the rest.
- Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish.
The lemongrass butter made the sole taste very special. I am sure we will use this also an other fish filet dishes.