Lemon sole with slow-cooked leek, brown shrimp and capers
- 1 leek, outer leaves removed, cut into 10cm/4in pieces
- 50ml/2fl oz dry white wine
- knob of butter
- 1 sprig fresh thyme
- 165g/5¾oz whole lemon sole, head removed, gutted and skinned on both sides
- 2 tsp lilliput capers
- salt and freshly ground black pepper
For the sauce
Preheat the oven to 120C/100C Fan/Gas ½.
Lay the leeks on a large piece of aluminium foil. Season with salt and pepper and bring the side of the foil up to make a parcel. Add the wine, butter and thyme, then close the foil. Put the parcel on a baking tray and cook for 10—15 minutes until the leek is soft.
Season the lemon sole with salt and pepper. Heat a frying pan over a medium heat, add the lemon sole and cook for 3 minutes on each side.
Heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Add the capers and cook for 30 seconds, or until they are open and crispy. Remove and drain on kitchen paper.
To make the sauce, melt the butter in a small saucepan until it is light brown, then add the lemon juice. Remove from the heat and leave to cool. Add the brown shrimp, lemon segments and parsley.
To serve, put the lemon sole on a deep plate and add the leeks. Pour over the butter and top with the capers.