Ingredients

Ingredients For the herby beer-battered lemon sole

• 15g/½oz fresh yeast

• pinch salt

• pinch caster sugar

• 250ml/9fl oz beer

• 1 tsp cider vinegar

• 200g/7oz plain flour

• 4 tbsp chopped fresh herbs (e.g. parsley, chives and dill)

• vegetable oil, for deep frying

• 450g/1lb lemon sole fillet, skinned, cut into strips

For the rapeseed tartare sauce

• 3 free-range egg yolks

• 2 tbsp cider vinegar

• 300ml/11fl oz rapeseed oil

• 110g/4oz capers

• 150g/5oz gherkins, chopped

• ½ shallot, finely chopped

• small bunch fresh dill, chopped

• 2 tbsp chopped fresh flatleaf parsley

• ½ lemon, juice only

For the pea purée and potatoes

• 300g/11oz Jersey Royal potatoes

• 50g/2oz butter

• salt and freshly ground black pepper

• 300g/11oz fresh peas

• 4 tbsp chopped fresh mint leaves

• 125ml/4½fl oz crème fraîche

• ½ lemon, juice only

Description

A Lighter Fried Fish Supper That Ditches The Chips For Glorious Jersey Royal Potatoes.

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