Serves 2
Ingredients:
4 thin slices of Serrano ham
2 tablespoons olive oil
100g salted butter
8 Lemon sole fillets skinned
1 lemon cut into segments and covered in hot stock syrup
Handful potted shrimps
Handful samphire blanched
2 tablespoons freshly chopped chives
Crushed sea salt and freshly ground black pepper
4 Large handfuls of spinach for sauté
Method:
Sear the ham turning once until crispy in a dry non stick pan then sent aside and drain on kitchen towel. Preheat the oven to 130°C/275°F/gas mark 1.
Heat the oil and 25g of the butter in a non-stick frying pan. Season the sole fillets and cook presentation side down for 2 minutes each side Remove from the pan and transfer to an ovenproof dish and place in the oven to keep warm.
In a separate non-stick frying pan heat the remaining 75g butter over a medium heat. When the butter starts to froth smell nutty and turns golden, add a squeeze lemon juice, shrimps samphire and chives. Bring back to boiling point and remove from the heat. Season with crushed sea salt and freshly ground black pepper.
To serve, arrange the sole fillets on warmed serving plates spoon over the brown nut butter.
Serve sauté spinach and confit lemon segments.
