- - 1 Whole Lemon Sole
- - 125g Salted butter
- - 2 Baby courgettes
- - 1 Tomato juice
- - 2 Tomatoes
- - 1 Large carrot
- - 1/10 White cabbage
- - 1/10 Red cabbage
- - 1/2 Onion
- - 57g Potted shrimps
- - 1 Potato
- - 10g Sea herbs
- - 1/4 cup Red Wine Vinegar
- - 2 tablespoon Extra Virgin Olive Oil
- - 1 tablespoon minced shallot
- - 1/2 teaspoon dry mustard
- - 1/2 tablespoon salt
- - 1/4 teaspoon black pepper
Lemon Sole, Courgette, Tomatoes, Crispy Coleslaw, Sea Herbs.
Lemon Sole, Courgette, Tomatoes, Crispy Coleslaw, Sea Herbs.
Main cooked by Daniel Akrigg during the Cumbria Heat of the North West Young Chef Competition 2016
Ingredients
Method
1. Pan fry sole and finish with butter topped with slices of lightly cured courgettes, julienne of carrot, onion and cabbage deep fried.
2. For the tomato vinegar combine tomato juice, vinegar, oil, shallot, mustard, salt and pepper.
3. Mix well and leave to simmer.
4. Finish with concasse tomato and parisienne of potato and seasonal sea veg in butter emulsion.
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