Grilled Lemon Sole with Dumplings & Lemon Sauce

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 small lemon sole, trimmed and washed, left whole with head off
• 200g samphire, to serve
• 2 large baking potatoes, about 600g (you'll need 300g cooked potato flesh)
• 1 head garlic
• 2 tsp lemon or olive oil, plus extra olive oil for frying and brushing
• 1½ tbsp grated Parmesan
• 1 egg yolk
• 65g '00' pasta flour
• 2 tbsp small capers in vinegar, drained, finely chopped
• 3 tbsp chopped flat-leaf parsley
• 1 egg yolk
• finely grated zest, 1 tbsp juice of 1 lemon
• 200ml light olive oil
• 3 tbsp double cream
• about 75ml fish stock
• 4 handfuls baby spinach
• 1 tbsp chopped flat-leaf parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with 1 tsp of the lemon or olive oil, wrap in foil and roast for 35 minutes until soft. Squeeze out the cloves and mash.

2. Boil the whole potatoes in a pan of water for about 25 minutes until tender. Peel and mash 300g of the flesh, then let it cool slightly.

3. Mix the mashed potato, roasted garlic, '00' flour, Parmesan and one egg yolk into a soft dough. Shape into small dumplings and roll lightly in a little flour.

4. Bring a pan of water to a gentle simmer and poach the dumplings for 4 minutes until they float and are firm, reaching 160°F (71°C). Drain, then fry in olive oil until golden.

5. Whisk the second egg yolk with the lemon juice, then slowly whisk in the light olive oil until thick. Set the bowl over a pan of simmering water and stir in the fish stock, cream, capers, 2 tbsp parsley and lemon zest until the sauce reaches 160°F (71°C).

6. Blanch the samphire in a pan of boiling water for 1 minute, then drain. Wilt the baby spinach in a little olive oil in a hot pan for 1 minute.

7. Brush the sole with the remaining 1 tsp of the lemon or olive oil. Grill over a hot grill for 4 to 5 minutes per side until the flesh is opaque and flakes or reaches 145°F (63°C).

8. Divide the spinach, sole, dumplings and samphire between four plates. Spoon over the lemon sauce and scatter with the remaining 1 tbsp parsley.