Grilled Lemon Sole With Lemongrass Butter
Steps
First make the lemongrass butter: put everything into a food processor and season well with black pepper.
Blend until smooth , then spoon the mixture into the centre of a large sheet of clingfilm , shape into a roll 4cm / 1in thick , wrap and chill in the fridge or freezer until firm.
When the butter is firm , preheat the grill to high.
Trim the fins and tails of the fish with kitchen scissors.
Brush the fish on both sided with the melted butter and season with a little salt and pepper.
Depending on the size of your grill , cook them 1 or 2 at time , dark side up , on a buttered baking tray or the rack of a grill pan for 4-5 minutes.
Keep warm while you cook the rest.
Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish.
Ingredients
sole, butter, salt & freshly ground black pepper, lemongrass, lime, zest of, lime juice, fresh gingerroot, parsley, salted butter, thai fish sauce