Tracy Piggott offers up lemon sole with spring vegetables in a Bercy sauce accompanied by new potatoes and parsley butter on Celebrity MasterChef Ireland.
Ingredients
- lemon sole:
- 4 skinned fillets
- 4 oz butter
- olive oil
- julienne vegetables
- 3 carrots
- 2 courgettes
- 2 fennel bulb
- bercy sauce:
- 0.25 cup white wine
- 2 tblsp chopped shallots
- 1 tblsp chopped parsley
- 1 tblsp butter
- lemon juice to taste
- 1pt fish veloute (see below)
- fish veloute:
- 4 oz flour
- 4 oz butter
- 1pt good quality fish stock
- potatoes:
- 1.2 lb baby new potatoes
- 2 lemons
- 1 bunch of parsley
- 4 oz butter
Method
- For the Veloute (makes 1 pint): Make a roux. Melt the butter, add the flour. Cook on a low heat for 2 minutes, stirring occasionally.
- Bring the fish stock to the boil, gradually whisk in the roux, add in the white wine and bring back to the boil while continuing to whisk.
- Season with salt, pepper and lemon juice and simmer for 10 minutes.
- For the Bercy Sauce (makes 1 pint): In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by a little more than half.
- Add the velouté (as outlined above), then lower heat to a simmer and reduce for about 5 minutes.
- Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away.
- Potatoes: Steam the potatoes in a steamer for 15 minutes. Add finely chopped parsley and lemon zest to the softened butter to make the parsley
- butter. Set aside.
- Vegetables: Finely and uniformly slice the carrots, courgettes and fennel. Sauté the julienned vegetables in butter and a little of the fish stock until tender.
- Fish: Melt butter in pan, cook the sole for approx 8 minutes, turning once, until golden on both sides. Leave to rest for 30 seconds and season well with salt, pepper and lemon juice.
- To plate: Place the fish on top of the sautéed Julienne vegetables. Pour some of the Bercy sauce over the fish. Place the potatoes in separate dish with the parsley butter.
