- 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
- 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.