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Lemon Sole with Lyonnaise Potatoes

An impressive dish of pan-seared lemon sole served with buttery Lyonnaise potatoes, a turkey-infused jus, and a rosemary-shrimp garnish.

FishSeafoodGourmetFrenchPotato
Estimated Nutrition
Calories
961.3
kcal / serving
3845.2 kcal total
Carbs
22.1g
per serving
88.5 g total
Fat
76.5g
per serving
305.8 g total
Protein
48.1g
per serving
192.4 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
4
tsp
Wholegrain Mustard
40
g
Capers
Baby capers
Dairy
120
g
Unsalted Butter
Divided for lemon thyme and rosemary noisettes
60
g
Unsalted Butter
For Lyonnaise potatoes
60
g
Unsalted Butter
For frying fish
Fruits
1
unit
Lemon Juice
Sprinkle
40
g
Lemon
Peeled segments, cut into small pieces
Liquids
500
ml
Chicken Stock
Meat
1
piece
Turkey Leg
Boned, cut into large dice
NutsSeeds
2
sprig
Lemon Thyme
Fresh
2
sprig
Rosemary
1
bulb
Garlic
Halved
5
sprig
Thyme
Fresh
1
sprig
Thyme
Leaves only, chopped
2
tbsp
Parsley
Fresh, chopped; split between potatoes and garnish
1
unit
Salt
To taste
1
unit
Black Pepper
To taste
OilsFats
100
ml
Groundnut Oil
Or vegetable oil
1
unit
Vegetable Oil
For deep frying and shallow frying
Seafood
640
g
Lemon Sole
4 fillets, skinned and pin-boned
120
g
Brown Shrimp
Vegetables
1
piece
Onion
Sliced into rings
0.5
piece
Onion
Sliced
400
g
Potato
Cut into 1cm dice
6
piece
Tomato
Used for concasse
20
g
Shallot
Finely chopped
75
g
Pea
Frozen

Method

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