With the relentless tedium of a lockdown January and one day merging into the next, we thought you might welcome fresh inspiration on delicious ways to cook our fish.
This week we are focusing on the sublime Lemon Sole. Caught off the Cornish coast, it is currently in season, and with a sweet, delicate flavour it really lends itself to a culinary treat. The price has just come down to £18.50 per kilo (approximately £7 per fish)
Please feel free to cook it any way you see fit, but if you’d like a suggestion from the William’s team, then here is our recipe of the week:
Fillet of Lemon Sole stuffed with Crab Meat
4 Lemon Sole Fillets (from two whole fish, do ask William’s to fillet them for you)
1 Lemon, juiced
Splash of white wine
2 Tablespoons Olive Oil
50g Unsalted Butter
1 Shallot, Finely Chopped
1 Clove of Garlic, Crushed
Half a Mild Chilli, Deseeded and Sliced
100g White Breadcrumbs
100g Handpicked White Crab Meat
Bunch of Flat-Leaf Parsley, Finely Chopped
Pre-heat the oven to 180 degrees.
To make the stuffing, place the butter, shallot, garlic and chilli in a saucepan and cook until soft. Add breadcrumbs and cook for another minute. Take off the heat and add the crab meat, parsley and half the lemon juice, as well as a splash of olive oil. Season.Place the stuffing in the middle of each fillet with the smooth side on the outside. Roll from the tail upwards. Place in an ovenproof dish and pour over the remaining lemon juice, as well as the olive oil and a splash of white wine. Cook for 15 minutes. Sprinkle some fresh parsley and serve.
You can take your pot luck in the shop for both the lemon sole and the crab meat, but if this tickles your taste buds we would recommend that you place an order by Tuesday lunchtime to avoid disappointment.
During lockdown, we will continue to offer a reduced selection of fish on the slab. If you wish to pre-order something special, or simply don’t want to miss out on a firm favourite please email us us with your request by Tuesday lunchtime for collection on Thursday afternoon, Friday or Saturday.
Rest assured, we will open the restaurant just as soon as we are allowed, but until then, we hope you will enjoy the experience of creating a little of your own William’s magic at home.