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Recipe for :

Limanda Limanda

This recipes comes from The Fish Society, a UK business, which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and receive a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>

"Lemon sole with lemongrass . . . a great idea which we have adapted from Rick Stein. In his version, a little Thai fish sauce - you should find it in your supermarket - is added to the lemongrass mixture".


2 lemon soles about 450gms/1lb each
65gms / 2 1/2oz butter
Salt and pepper
*1 lemongrass stalk - remove outer leaves then chop finely
*zest of half a lime
*juice of one lime
*1/2cm, 1/4 inch fresh root ginger, chopped finely
*1 tbs parsley, chopped

  • Melt 2ozs of the butter then blend into it the ingredients marked with an asterisk. Season to taste.
  • Pour into a ramekin dish. Chill.
  • Pre-heat grill to medium high. Set the butter to melt. Trim the fins and tails of the fish with kitchen scissors.
  • Melt remaining butter and brush the fish on both sides with it. Season with salt and pepper.
  • Cook on rack of a grill pan, dark side up for about 5 minutes then white side up for 3 minutes.
  • Slice lemongrass butter into thin rounds and serve on top of the fish.

Serves 2

The Fish Society