Rick Stein’s lemon sole with serrano ham and summer vegetables

Name: Rick Stein’s lemon sole with serrano ham and summer vegetables
Yield: Serves 4
Cuisine: British recipes
Ingredients: 40g fresh or frozen peas; 60g courgette, finely diced; 100g small late-season asparagus (see tip), cut diagonally in 1cm thick slices; 250g lemon sole fillet skinned, cut into 4 x 6-7cm pieces; 1 tbsp vegetable oil; 40g unsalted butter; 40g serrano ham, diced, or cut into strips if ready sliced; 10g preserved lemon, finely chopped (see Know-how); 200ml chicken stock; 1 tsp white miso paste (available from the world food aisle of larger supermarkets or Asian grocers); 30g pea shoots

By: Rick Stein

Published: 14 Sep 15
Updated: 18 Mar 24

Test kitchen approved

Rick Stein’s elegant lemon sole recipe is packed with summery flavours. Serve with crisp serrano ham, summer vegetables and pea shoots.

Looking for more easy recipes from Rick Stein? Try his crab linguine next.

Serves 4
Hands-on time 15 min

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Ingredients

40g fresh or frozen peas
60g courgette, finely diced
100g small late-season asparagus (see tip), cut diagonally in 1cm thick slices
250g lemon sole fillet skinned, cut into 4 x 6-7cm pieces
1 tbsp vegetable oil
40g unsalted butter
40g serrano ham, diced, or cut into strips if ready sliced
10g preserved lemon, finely chopped (see Know-how)
200ml chicken stock
1 tsp white miso paste (available from the world food aisle of larger supermarkets or Asian grocers)
30g pea shoots

Method

Blanch the vegetables in boiling salted water as follows: peas 30 seconds, courgettes 30 seconds, asparagus 60 seconds. Run them all under cold water to prevent them overcooking.
Season the lemon sole fillets with a little salt and fry over a moderate heat in 1 tbsp vegetable oil and ½ tsp of the butter.
Put the ham, preserved lemon, chicken stock and miso paste in a small pan, bring to the boil, add the rest of the butter and boil rapidly for a minute to emulsify the butter and reduce the volume a little. Stir in the vegetables and pea shoots to warm through. Pour into 4 warm soup plates and top with the lemon sole fillets.

Recipe from August 2015 Issue

Nutrition

Nutrition: per serving

Calories: 202kcals
Fat: 13.6g (5.9g saturated)
Protein: 16.7g
Carbohydrates: 2.3g (1.1g sugars)
Fibre: 1.5g
Salt: 1.2g

delicious. tips

Late-season British asparagus is available from M&S and small producers. If you can’t find it, tenderstem broccoli would also work well.
Preserved lemons are popular in North African cuisine, where they’re often added to tagines. The rind may be used with or without the pulp. Their flavour is sour and salty and lends depth to dishes. Find preserved lemons in the world food aisle of supermarkets – if you can’t find any, use a squeeze of lemon juice.

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Rick Stein’s lemon sole with serrano ham and summer vegetables

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Rick Stein’s lemon sole with serrano ham and summer vegetables

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Method

Nutrition

delicious. tips

Or, how about...?

Deep-fried lemon sole with green mayonnaise

Crispy breadcrumbed lemon sole

Pan-fried lemon sole with caper sauce and lentils

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More to discover