Sole with soul for a super supper

WHOLE LEMON SOLE WITH COCKLES, SEAWEED & LEMON BUTTER

By Monteiths in Edinburgh

MONTEITHS is a boutique bar & restaurant in the heart of Edinburgh’s Old Town. The award winning venue is located just off the historic Royal Mile and combines chic cocktail lounge with intimate restaurant.

The menu makes use of the best of Scotland’s larder and this dish showcases fresh seafood to great effect.

Monteiths are a passionate bunch with a real flavour for freshly prepared, locally sourced food alongside great cocktails.

The team have curated a great recipe for you to try at home which will hopefully give you a taste of what they’re all about. This dish is easy to prepare and is ideal for a refined supper paired with a good quality Riesling.

Monteiths is also available for hire for a wide variety of events and occasions. If you would like to discuss an event with us please don’t hesitate to get in touch.

Serves 1

INGREDIENTS

Whole lemon sole, trimmed with dark skin removed

Handful of cockles

25ml white wine

Dash of olive oil

Wedge of lemon

Lemon & seaweed butter: 25g unsalted butter 5g dried dulse seaweed juice & zest of 1/4 a lemon Sea salt

Freshly ground black pepper

METHOD

1 Preheat the oven to 180C.

2 Lightly oil a baking tray and bake the fish light skin side down for 15 minutes.

3 Next gently heat all of the ingredients for the lemon and seaweed butter in a small pan, seasoning to taste.

4 Steam the cockles with the white wine in a small pan with a lid until they have all opened.

5 Once the fish is cooked plate before drizzling the butter mixture evenly between the fish and garnish with the steamed cockles & a wedge of lemon.