Ingredients

• 1 leek
• outer leaves removed
• cut into 10cm/4in pieces
• 50ml/2fl oz dry white wine
• knob of butter
• 1 sprig fresh thyme
• 165g/5¾oz whole lemon sole
• head removed
• gutted and skinned on both sides
• 2 tsp lilliput capers
• salt and freshly ground black pepper
• 50g/1¾oz butter
• 1 lemon
• juice and segments
• 25g/1oz brown shrimp
• handful fresh flatleaf parsley
• chopped

Directions

• Preheat the oven to 120C/100C Fan/Gas ½.
• Lay the leeks on a large piece of aluminium foil. Season with salt and pepper and bring the side of the foil up to make a parcel. Add the wine
• butter and thyme
• then close the foil. Put the parcel on a baking tray and cook for 10—15 minutes until the leek is soft.
• Season the lemon sole with salt and pepper. Heat a frying pan over a medium heat
• add the lemon sole and cook for 3 minutes on each side.
• Heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Add the capers and cook for 30 seconds
• or until they are open and crispy. Remove and drain on kitchen paper.
• To make the sauce
• melt the butter in a small saucepan until it is light brown
• then add the lemon juice. Remove from the heat and leave to cool. Add the brown shrimp
• lemon segments and parsley.
• To serve
• put the lemon sole on a deep plate and add the leeks. Pour over the butter and top with the capers.