Grilled lemon sole with Annaghmore Mushrooms (serves 2)

15 minute(s)
15 minute(s)

1. Open up the top of lemon sole at the middle bone with a knife and pull the fillets back. Then lightly flour then place on a greased tray and brush with butter and grill.

2. Sauté of the wild mushrooms in butter until cooked then add the fish stock and reduce until almost evaporated, then add butter, chopped chives and lemon juice then adjust the seasoning.

3. Spoon into the top of the grilled lemon sole and serve.


  • 500g Lemon sole (Top skin off)
  • 300g Annaghmore mushrooms, selection to your taste
  • 400ml fish stock
  • 20g chives
  • 60g butter
  • juice of 1 lemon