The Kitchen Lemon Sole. 2 lemon sole, approx 1kg each, each filleted into 4. To peel the grapes, pour boiling water over them and leave for 45 seconds, the skins should then easily peel away.
Jane And Judy In The Kitchen Lemon Sole with Pancetta Pockets - image credit : janeandjudyinthekitchen.blogspot.com
Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring. The fish also goes well with the lighter flavours of asian cooking such as lemongrass, spring onions and.
Jane And Judy In The Kitchen Lemon Sole with Pancetta Pockets
heat the butter and oil in a large skillet, over medium high heat, until the butter begins to foam. This allows flavour to penetrate the fish and. Per 100g raw lemon sole. heat the butter and oil in a large skillet, over medium high heat, until the butter begins to foam.
