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Lemon Sole with Warm Tartar Sauce & Seaweed Roast Potatoes
Big Green Egg
4
40 minutes
English
Dinner
Cook grilled lemon sole with warm tartare sauce and seaweed roast potatoes on the Big Green Egg — a live-fire take on the great British classic, fish and chips. Whole lemon sole is brushed with rapeseed oil and grilled directly over charcoal at 220°C / 428°F until lightly smoky and just cooked through, served with a herb-packed warm tartare sauce of capers, cornichons, tarragon, and chives. In place of chips, Cornish new potatoes are par-boiled, crushed, crisped on the Cast Iron Plancha, and finished with finely sliced nori and sea salt for a subtle taste of the British coast. Elegant, achievable, and completely at home on the Big Green Egg.
Ingredients
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4 whole Lemon sole, cleaned and trimmed
2 tbsp Rapeseed oil
Sea salt
Freshly ground black pepper
1 Lemon, cut into wedges
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200g (7 oz) Mayonnaise
2 tbsp Capers, finely chopped
2 tbsp Cornichons, finely chopped
1 Shallot, finely diced
1 tbsp Tarragon, finely chopped
1 tbsp Chives, finely sliced
1 tsp Dijon mustard
1 tbsp Lemon juice
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800g (1.75 lb) Cornish new potatoes
2 tbsp Rapeseed oil
2 sheets Nori, finely sliced
1 tsp Sea salt
Directions
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Combine the mayonnaise, capers, cornichons, shallot, tarragon, chives, Dijon mustard, and lemon juice in a bowl. Mix thoroughly and season to taste.
Transfer to a heatproof bowl and set aside until needed.
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Place the new potatoes into a pan of well-salted water and bring to the boil.
Cook for 15–20 minutes until completely tender. Drain well and allow the steam to escape fully.
Lightly crush each potato with the back of a spoon, then toss with rapeseed oil.
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Set up the Big Green Egg for direct cooking. Bring to a stable temperature of 220°C / 428°F.
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Place the crushed potatoes onto a Cast Iron Plancha or roasting tray on the Egg.
Cook for 10 minutes, turning occasionally, until crisp and golden all over.
While still hot, mix the finely sliced nori and sea salt together and sprinkle generously over the potatoes.
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Place the heatproof bowl of tartare sauce onto the edge of the grill, away from direct heat.
Warm gently until just above room temperature, stirring occasionally.
Keep the tartare sauce well away from direct heat and warm it slowly — mayonnaise will split if it gets too hot. The edge of the grill at 220°C is plenty of warmth to take the chill off without breaking the sauce.
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Brush each fish lightly on both sides with rapeseed oil. Season generously with sea salt and freshly ground black pepper.
Place the fish directly onto the grill grate. Cook for 4–5 minutes on the first side without moving.
Carefully turn each fish and cook for a further 3–4 minutes until the flesh is just cooked through and lifts easily from the bone.
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Place the lemon sole onto a serving platter or individual plates.
Spoon the warm tartare sauce generously over the fish.
Serve alongside the seaweed roast potatoes and lemon wedges.
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