RECIPE FOR THE WEEKEND.
Scott Ralst chef at the White Horse Oyster Seafood Bar, Edinburgh White Horse Oyster & Seafood Bar is situated on the site of the oldest inn on the Royal Mile, offering a dining experience focused on fresh seafood and shellfish. Boasting a customdesigned lobster tank, this new restaurant is committed to placing the highest quality seafood at the core of the business.
The menu is designed to showcase the best of British shellfish and seafood in a collection of dishes to be shared by the whole table. Seafood platters and small plates allow tables to feast on a wide range of seafood. In addition, a selection of stand-alone dishes like monkfish curry, lobster and fries and whole lemon sole are available.
l For more information about White Horse, visit www.whitehorseoysterbar.co.uk Whole lemon sole with chilli, samphire and clams METHOD 1 Use a frying pan large enough for your sole.
2 Heat the pan until hot (75oC) and add in the olive oil.
3 Place the lemon sole into the pan and cook for around 5-7 minutes, then turn the sole over and repeat.
4 Next add in the clams and lemon juice. Optionally you can add in the white wine here.
5 When the clams start to open, add in the chilli, butter and samphire and cook for three more minutes.
6 Take the sole from the pan onto a serving plate and carefully pour the other ingredients over the top to serve.
INGREDIENTS SERVES 1 Lemon sole (400g), fins removed 50ml olive oil 50g blanched samphire 10g chilli, finely diced 1/2 lemon, juiced 5 clams 50g butter Salt and pepper Optional: 50ml of white wine
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|Publication:||Daily Record (Glasgow, Scotland)|
|Date:||Nov 25, 2017|
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