Grilled lemon sole, cockles & samphire with garlic parsley dumplings & lemon sauce
SERVES 4 PREP 1 hr COOK 1 hr 20 mins
FOR THE DUMPLINGS 2 large baking potatoes (about 600g) 1 whole garlic bulb 1 tbsp olive oil 11/ tbsp grated Parmesan 1 egg yolk 75g Italian ‘00’ flour 2 tsp lemon oil 3 tbsp chopped flat-leaf parsley FOR THE FISH 4 small lemon soles, trimmed and
washed, left whole 500g live cockles FOR THE LEMON SAUCE 1 egg yolk finely grated zest and juice 1 lemon 200ml light olive oil 50ml double cream 110ml fish stock 200g podded broad beans 300g samphire, thoroughly rinsed 1 tbsp chopped flat-leaf parsley
1 To make the dumplings, heat the oven to 200C/180C fan/gas 6. Score around the middle of the potatoes, then bake them in their skins for 1 hr or until soft. After 30 mins, rub the whole garlic with a little oil, then roast with the potatoes for 25–30 mins or until soft. Let the potatoes and garlic cool slightly. Halve and scoop out the flesh from the potatoes (you need 300g). Push through a ricer, or mash well. Peel the garlic, push the flesh through a fine sieve, then gently fold into the potatoes with the Parmesan, egg yolk, flour, lemon oil, parsley and seasoning – take care not to overwork the mixture. 2 Bring a large pan of water to the boil. Put the dough on a work surface, divide into 28 pieces, then shape into small balls. Blanch, in batches, in the boiling water for 2 mins or until the dumplings rise to the surface. Remove with a slotted spoon and leave to dry on a clean tea towel. 3 Meanwhile, heat a pan with a lid and, when the pan is very hot, add the cockles and 100ml water. Immediately cover with the lid. Cook for 1 min, then drain. Discard any cockles that have not opened. When cool enough to handle, pick the cockles from their shells. 4 For the fish, heat grill to mediumhot, place the fish on a baking tray and season. Cook under the grill for 10 mins or until the flesh comes away from the bone. Turn over very carefully after 5 mins so each side cooks evenly. 5 To make the lemon sauce, whisk the egg yolk, lemon zest and juice together for 1 min, then slowly add the olive oil, whisking all the time, to make a mayo. Season to taste. Whisk in the cream and add enough fish stock to thin the mayo to a sauce consistency. Warm gently over a medium heat but do not allow to boil. Taste and season if required. 6 Bring a pan of salted water to the boil. Blanch the broad beans for 1–2 mins, then drain and refresh in cold water and skin them. Bring another pan of salted water to the boil and, just before serving, plunge the samphire into the water and cook for 2 mins. 7 To serve, add the cockles, samphire, broad beans and parsley to the sauce and bring to just below a simmer. Put the cooked fish onto serving plates and pile the dumplings alongside. Use a slotted spoon to remove the cockles, samphire and broad beans from the sauce and serve alongside the fish. Pass the sauce through a sieve and spoon over the fish.
Nathan Outlaw will be cooking in the
Saturday Kitchen
studio on 9 April. For second helpings of
Saturday Kitchen, Saturday Kitchen Best Bites
watch
on Sunday mornings on BBC Two.