Ideal home show-
A few weeks ago we had the opportunity to take part in the Ideal home show Manchester! This gave us the perfect stage to showcase the cocktails and food at Damson.
We started the show off with a cocktail master-class, with our general manager Nick and bar manager Andrew showcasing some of our favourites.
We also managed to find ourselves another two bar ladies!!
Later on in the day, our Head Chef Vinny Brooke created a sole dish, demonstrating a wonderful way to entertain guests at home with a ‘wow’ dish! We thought it was only fair we shared the recipe with you all…..
#BehindTheDishes. Why not have a go yourself and don’t forget to show us your pictures!
Fillets of Lemon Sole with Roast cucumber, salsify, cucumber gazpacho and marinated courgette
Makes 4 portions
Ingredients:
4 lemon sole 400-500g
1 cucumber
1courgette
1 red onion
250ml white wine vinegar
1 slice of white bread, crusts removed
100g sugar
1 stick of salsify
1 English radish
100ml Greek yoghurt
1 preserved lemon
100ml extra virgin olive oil
50g unsalted butter
1 lemon
Sea salt
Method:
The fish-
Fillet and skin the lemon soles (ask your friendly neighbourhood fishmonger to do this if you prefer)
From the four fillets, half these to give 4 smaller portions per two fillets.
Lay 8 fillets on top of one another and pin the fillets together with cocktail sticks. Repeat with the remaining 8 fillets
Portion each stack of fillets into two square parcels and set aside in the fridge
The gazpacho-
Peel and deseed the cucumber. Taking half the cucumber, place in a blender with the bread, 50ml vinegar, 50ml olive oil and 50ml water - blend until smooth. (This is cucumber gazpacho and can then be placed in the fridge to chill)
Cooking elements
Cut the remaining cucumber into 4 pieces and lay to one side.
Scrub the salsify well, cut into 4 pieces and simmer in seasoned water until just tender.
Boil 200ml of vinegar with 200g sugar and 200g water, then take off the heat. This is your pickling liquor.
Slice the red onion into rings and place the rings into the warm pickling liquor. Allow to cool completely.
On a mandolin slicer, finely ribbon the courgette then lay four ribbons onto each plate and lightly dress with lemon juice, olive oil and sea salt.
Finely dice the rind of the preserved lemon and mix with the yoghurt.
Get a non-stick pan medium hot and add a drizzle of olive oil. Fry the sole parcels on one side only until golden brown.
Add the remaining cucumber pieces, salsify pieces and butter to the pan, then place into an oven at 180 degrees for 5 minutes
Remove the pan from the oven and place the cucumber and salsify onto a cloth to drain. Turn over the fish in the pan and squeeze over half a lemon’s worth of juice.
Allow to stand for 2 minutes to let residual heat continue to cook the fish.
Remove the fish from the pan and remove the cocktail sticks.
Place two small dollops of lemon yoghurt, 4 red onion rings, 1 piece of cucumber and 1 piece of salsify on top of the courgette ribbons on each plate.
Place a sole parcel onto each plate.
Spoon some cucumber gazpacho onto each plate and garnish with sliced radish and a drizzle of olive oil.