Our latest fish recipe from Elaine Hardie at Fyfe Smokery, Dunfermline could not be easier.

Here is a wee recipe that will go well with sole or plaice. Plaice is plentiful just now, so the price is good. The fillets should be dusted with seasoned flour, then pan fried in butter till flaking. Keep the fillets warm till you make the lemon butter sauce: Whisk together 50g unsalted butter, 1.5 tablespoons of lemon juice and 1.5 tablespoons of fish stock and season. Keep stirring over a medium heat until sauce becomes a litle thicker. Taste and add more lemon juice if necessary. Pour over fish and serve. It is delicious, restaurant quality sauce which could be used on vegetables. This sauce is enough for 4 people.

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