Lemon sole has a delicate and delicious flavour. This recipe balances the sole with Mediterranean hints from wonderful salty capers and marjoram, while the addition of shrimps and leeks makes for a satisfying and sumptuous meal.
2 leeks, sliced into 1-cm rounds
100 g/7 tablespoons butter, diced, plus extra for frying
a small bunch of fresh marjoram
1 teaspoon Dijon mustard
salt and freshly ground black pepper
2 whole lemon sole (each about 600 g/ 21 oz.), filleted
200 g/½ cup brown shrimps
100 g/½ cup capers
Preheat the oven to 140° C (275° F) Gas 1. Spread the sliced leeks on a baking sheet and cover with the diced butter, marjoram sprigs and mustard, and season with a pinch of salt. Cover with foil and bake in the preheated oven for 11/2 hours.
Heat a little butter in a large frying pan/skillet set over a medium heat, until just foaming. Lightly sprinkle salt on the lemon sole fillets, then carefully place them skin-side down ·n the pan (place them in the pan away from you so that the oil doesn't splash and burn you). Apply a little pressure initially using the flat blade of a fish slice to stop them curling up. Once all the fillets are in the pan, turn the heat down and continue cooking until the meat has become two-thirds opaque. Add the shrimps and capers and cover. Continue to cook for another minute until the fillets are cooked through - they should be crisp on the skin-side and just cooked through on top.
To serve, place a generous portion of the baked leeks on a plate, place the fillets on top and dress with the shrimps and caper and some of the sauce from the pan.
Tip: Store the fish bones left over from the whole lemon sole in a sealable bag in the freezer and use them for making stock at another time.