This healthy recipe won't take long to cook and is sure to be enjoyed by the whole family!
4 people10 minutes5 minutes
Ingredients
1mediumLeek
sliced
0.5 - Lemon
sliced
4 - Lemon Sole Fillets
(150g each)
4 - Pink Peppercorns
1pinchSalt
4sprigsSuperValu Fresh Parsley Flat Leaf
For the Dressing
1tbspEnglish Mustard
4tbspHoney
0.5 - Lemon
juice only
100mlRapeseed Oil
50mlSuperValu White Wine Vinegar
Method
To make the dressing, place the vinegar, honey and mustard in a bowl, then whisk in the rapeseed oil and the lemon juice. Set aside.
To poach the lemon sole, fill a sauté pan with water. Add the lemon slices, parsley, peppercorns and a pinch of salt. Bring to the boil, then reduce the heat to medium, add the fish and simmer for 6 minutes.
In a separate pot, bring some water to the boil. Add the sliced leeks and cook for 2 to 3 minutes.
Gently remove the fish from the water and serve with the leeks and honey mustard dressing.