Jump to Main ContentJump to Primary Navigation
Top

Lemon sole with potatoes, beetroot and salsa verde

street-kitchen-recipe.jpg

For our London edition, Stylist teamed up with street food mavericks Jun Tanaka and Mark Jankel – founders of mobile gourmet food van Street Kitchen – at their new home in the Covent Garden Piazza to create two bespoke dishes just for Stylist readers. Here's the first.

Kcal:

283 per serving

Saturated fat:

12.7g

Preparation time:

10 minutes

Cooking time:

20 minutes (plus 2 hours to roast the beetroot)

IngredientS (ServeS 4):

400g beetroot

50ml rapeseed oil

100ml white wine vinegar

20g sugar

1 kohlrabi finely sliced (available from good greengrocers and international food stores)

1 fennel finely sliced

400g new potatoes

50ml rosemary oil

4 lemon sole filleted and skinned

Handful mustard leaves

For the salsa verde:

1 bunch basil

1 bunch parsley

1 bunch mint

1 tsp English mustard

1 clove garlic

150ml rapeseed oil

50ml white wine vinegar

Method

Step 1: Wrap the beetroot in aluminium foil with a trickle of rapeseed oil. Place in the oven at 200°C/gas mark 6 for 2 hours. Remove from the foil, place in a bowl and cover with cling film. Leave to cool. Once cool, remove the skin from the beetroot, cut into bitesize pieces, season and add 50ml of the white wine vinegar and the sugar.

Step 2: For the salad, put the sliced kohlrabi and fennel in a bowl, season, add the rest of the rapeseed oil and white wine vinegar.

Step 3: Put the potatoes in a pan of boiling water and cook for 15-20 minutes. Drain, lightly crush and add the rosemary oil.

Step 4: Place all the ingredients for the salsa verde in a blender, season and blitz until smooth.

Step 5: Season the lemon sole fillets, pour a little rapeseed oil in a pan and cook the fish for three minutes on one side, flip over and cook for a further minute. To serve, spoon some of the crushed potatoes on a plate, add some beetroot, salad and mustard leaves. Place the sole on top and finish with a drizzle of salsa verde.

Recipe created exclusively for Stylist by Jun Tanaka and Mark Jankel, founders of Street Kitchen; streetkitchen.co.uk

Related

hero.jpg

London's best ever street food

gazpacho_crop.jpg

Red berries and beetroot gazpacho

serenarowerecipe.jpg

Potato gnocchi with coconut sauce & dukkah

Comments

Latest...

Black coffee lovers, science says you're more likely to be psychopaths

“I take my coffee black – like my soul”

by Kayleigh Dray
22 Jun 2017

All aboard! There's a gin train coming to town

Sate your wanderlust with a round-the-world ‘journey’

by Nicola Colyer
21 Jun 2017

Rosé wine (aka the best wine) is getting its own boozy summer festival

Prepare to get pink-wine paninied

by Kayleigh Dray
21 Jun 2017

This £7.99 sparkling wine officially tastes as good as champagne

All the pizzazz for a slither of the price

by Anna Brech
21 Jun 2017

Got hay fever? Here's why a G&T should be your drink of choice

A cooling gin and tonic could help to curb a runny nose and sore eyes.

by Hayley Spencer
20 Jun 2017

Vegan Londoners are being treated to a meat-free burger bar next month

Not an animal product in sight at this fast-food joint

by Amy Swales
16 Jun 2017

Sacré bleu, we’re about to be hit by a croissant shortage

What is going to happen to our flaky pieces of joy?

by Jasmine Andersson
15 Jun 2017

The important thing to consider before buying alcoholic ice lollies

Police have issued a warning to everyone stocking up on prosecco popsicles

by Moya Crockett
15 Jun 2017

Know your mother’s ruin: 6 gin styles explained

Sort your Old Tom from your London Dry

by Amy Swales
14 Jun 2017

The clever kitchen gadget set to change the way we drink wine

We chucking two glasses a week down the sink because we don’t finish the bottle

by Amy Swales
14 Jun 2017