Baked Lemon Sole with Wild Garlic Veloute and Baby Vegetables
By Gill Murray
Pura Maison have cooked us up a treat this week with their delicious Baked Lemon Sole, Wild Garlic Veloute and Baby Vegetables.
Located in James Square in Crieff, Pura Maison opened in 2016 offering a wonderful new eatery in the area.
Owners Stuart and Jennifer who previously owned a successful restaurant in Blair Atholl, offer an outstanding menu serving Scottish produce with a little French influence.
Famed for great service, outstanding food quality and presentation and a beautiful atmosphere, this is a first class restaurant that I look forward to returning to soon.
The perfect dining experience.
- 2 Medium Lemon Sole (Filleted as whole Sides and Skinless)
- 3 Sprigs of Lemon Thyme (washed, thyme removed from stalks and chopped)
- Sea Salt and White Pepper
- 2 Tbsp Rapeseed Oil
- 20ml Milk
- 200ml Double Cream
- 150g Wild Garlic (freshly picked and washed thoroughly)
- Baby Bunched Carrots (washed)
- 150g Baby Courgettes (remove the tops then cut at diagonal angles)
- 70g Samphire (to garnish)
Pre-heat Oven to 190*C/170*C Fan
Prepare the Velouté
- Gently heat the milk and double cream in a small pan until it starts to boil.
- Add the wild garlic and remove from the heat, allow it to infuse for 5 minutes.
- Stick blend the mixture and pass through a fine sieve into a bowl which is resting over ice cold water (Ice cold water can be placed in a pan with the bowl resting over the pan).
- Season with Sea Salt to taste.
- By chilling the mixture over the ice cold water will keep the Velouté a vibrant green colour and once chilled it can be stored in the Fridge for up to 2 days. You will be reheating the Velouté later to serve.
Prepare the Lemon Sole
- Gently rinse the fillets under cold water. Place the fish flat on a chopping board with the slightly darker flesh facing up (this is the side that was attached to the bone)
- Make an oil rub by mixing the chopped Lemon Thyme into the Rapeseed Oil with a small pinch of salt and white pepper. Use a pastry brush or your hands to rub the oil mixture on to the fish.
- Fold one fish fillet on top of the other so the darker flesh is touching and it looks like one large fillet.
- Arrange 2 Sheets of Aluminium Foil and 2 sheets of Baking Parchment (roughly A4 size).
- Lay flat one sheet of foil then on top place the parchment paper. Place one portion of the fish on the right side of the Foil/Parchment and fold the other side over like a book.
- Turn all the edges up and fold closed. Repeat for the second portion of fish.
- Place both parcels on a flat baking tray (keeping them as flat as possible at all times)
- For best results cook on the middle shelf of the oven and bake for approx. 12 minutes.
- Allow to rest in the foil for 5 minutes then remove from the parcel before serving.
Prepare the Baby Vegetables
- Part Boil the Carrots by lowering them into a pot of gently simmering water for 2-3 minutes. (Leave the water simmering for the Samphire)
- Remove the Carrots from the water and pat dry with kitchen towel.
- Heat a little oil in a frying pan on a medium heat and gently Sauté the Courgettes until they colour, add the Carrots and fry until they colour also. Season with Salt and Pepper.
- As you start sautéing the Courgettes, lower the Samphire into the simmering water and cook for 3-4 minutes.
Plate it up!
- In a small pan gently warm the Velouté (this will only take a few minutes).
- To Serve - Pool the Velouté in the middle of a warm Plate, place the Fish on the centre of the Velouté and garnish around the fish with the vegetables then top with the Samphire.
Lastly - Pour yourself a nice glass of Viognier wine!