Butter Steamed Lemon Sole with Petit Pois Francaise
The Recycled Cook Butter Steamed Lemon Sole with Petit Pois Francaise Trying out a new technique today, (new to me anyway). This is a method of steaming fish in parchment which has been spread with butter. There are just two elements to this dish, the fish will take very little cooking so I will deal with the Petit Pois first as this takes quite a lot of preparation. I had some Lemon Sole that was already filleted, if filleting your own you will of course need to allow enough time for that too. You can either remove the skin altogether or leave it on and simplytake the fish off the skin when you eat the dish. To prepare the Petit Pois a la Francaise you will need either two Baby Gem lettuce or one Romaine lettuce, which I have used. quarter them lengthwise and set aside. Chop some spring onions coarsely and add a sliced egg shallot or a small onion. I added some lardons too but you can of course leave this out if you don't eat mea...