OVERVIEW
This is my Big Green Egg version of fish and chips. Lemon sole is cooked directly over charcoal until lightly smoky and just cooked through, then served with a warm tartare sauce made with capers, cornichons, tarragon and chives. Instead of chips, I use crispy roast new potatoes finished with nori seaweed and sea salt, bringing a subtle taste of the coast to the dish.
PREPARE THE SAUCE AND POTATOES
Mix together all the ingredients for the tartare sauce. Season to taste and transfer to a heatproof bowl.
Place the new potatoes into a pan of salted water and bring to the boil. Cook for 15-20 minutes until tender. Drain well and allow the steam to escape. Lightly crush each potato with the back of a spoon and toss with the rapeseed oil.
SET UP YOUR EGG
Set the Big Green Egg for direct cooking, with a Cast Iron Searing Grid in Place. The target temperature is 220°C.
COOK THE POTATOES
Spread the potatoes around the grid. Cook for 10 minutes, turning occasionally, until crisp and golden.
When the potatoes are almost ready, place the bowl of tartare sauce onto the edge of the grid away from direct heat. Warm gently until just above room temperature. Do not allow the mayonnaise to split.
Mix the sliced nori and sea salt together and sprinkle over the potatoes while hot.
GRILL THE LEMON SOLE
Brush the fish lightly with rapeseed oil and season generously with salt and pepper. Place directly onto the grid. Cook for 4-5 minutes on the first side. Carefully turn and cook for a further 3-4 minutes until the flesh is just cooked through and will easily lift from the bone.
Place the fish onto a serving platter or individual plates. Spoon over the warm tartare sauce. Serve alongside the seaweed roast potatoes and lemon wedges.
