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Steamed Lemon Sole with Shaved Asparagus & Salsa Verde




For the Broth:

  • 3 fillets of lemon sole
  • 1 shallot
  • 3 spring onione
  • 1/4 celery stick
  • small handful of garden peas
  • 1/2 a courgette
  • 3 spears of asparagus
  • 250ml fish or vegetable stock
  • 1 wedge of lemon
  • salt and pepper

For the Salsa Verde:

  • handful of flat leaf parsley
  • small handful of tarragon
  • handful of mint
  • 1 tbsp capers
  • 1 tsp dijon mustard
  • squeeze of lemon
  • 120ml of extra virgin olive oil
  • 1 clove of garlic

This utterly nourishing broth was a dish that we taught this summer at the Taste of London festival in Regents Park. Over the course of the 4-day food-focused event we taught this quick recipe to many of the guests and were able to demonstrate just how simple flavoursome food can be.

For us at the Cookery School, this recipe is a staple after long days of teaching. It takes minutes to prepare and offers the body a balanced dose of nourishment. Don’t be afraid to play with the ingredients you use in the broth as a number of other green vegetable such a finely chopped cabbage, shaved fennel, sugar snap peas, finely chopped broccoli and all sorts would work too.

To add further dishes such as this to your cookery repertoire, why not join us on one of our QUICK & SEASONAL SIMPLE SUPPERS courses.




Begin by making the salsa verde. Blend together the herbs, capers, mustard, lemon, garlic and enough extra virgin olive oil to create a spoonable dressing, somewhat similar to pesto. Season to taste with salt, pepper and lemon and set aside.

Next, prepare the vegetables for the broth, cutting the shallot, celery and spring onions into thin strips on the diagonal. Quarter the asparagus spears lengthways and use a peeler to create thin strips of courgette. Set the vegetables aside, keeping each separate.

Heat a little oil in a small pan and gently soften the shallots, celery and spring onions with a generous pinch of salt and pepper. After 3-4 minutes, add the stock and bring to a simmer. Add the asparagus and allow the spears to poach for a further minute before adding the courgettes and removing the broth from the heat, stirring through the peas and seasoning to taste with salt, pepper and lemon.

Finally, season the sole lightly with salt and steam for 3 minutes or until cooked. Remove and squeeze over the lemon.

To serve, spoon the vegetables and broth into bowls finishing with the fish and spoonfuls of the dressing.

Seasonal Broth

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