It's not good for the waist line!

Andy’s approach to cooking is akin to the early style of Graham Kerr, known as The Galloping Gourmet during his popular TV show between 1969 and 1971.  On his ventures into the kitchen, Andy loves to use good quality ingredients with plenty of butter and liberal quantities of wine, which pleases the tastebuds (but do nothing for my waistline, blood pressure and cholesterol levels).  Thankfully, his creative cooking sessions are moderately few so that when facing a calorie laden dish, I tuck in with only a little guilt, knowing that healthy foods are on the menu until the next time! 


Lemon Sole with Mussels ( Matt Tebutt - BBC Saturday Kitchen)

4 x 450g/16oz lemon sole
110g/4oz plain flour
50ml/2fl oz vegetable oil
250g/9oz butter
1kg/2lb 2oz mussels
200ml/7fl oz white wine
2 limes, 1 segmented, 1 juiced
1 cucumber, peeled, seeds removed, diced
4 tbsp chopped fresh dill
2 tbsp roughly chopped chives, 
3 tbsp parsley cress
3 tbsp pea shoots
3 tbsp basil cress
3 tbsp red amaranth cress




1. Preheat the oven to 230C/450F/Gas 8.
2. Cut the head off and using sharp scissors, cut around the edge of the
fish and remove the fins. Wash the fish and pat dry and season the
flour with salt and black pepper.
3. Sprinkle the flour onto a plate, dust each fish on both sides with the
flour.
4. Heat the vegetable oil in an ovenproof frying pan and fry the fish,
white skin-side down, for 2-3 minutes. Using a palette knife, carefully
turn the fish over and add 50g/2oz of the butter. Roast in the oven for
6-7 minutes, or until cooked through.
5. Meanwhile, heat a lidded frying pan until hot, add the mussels and
white wine, cover and cook for 3-4 minutes, or until the mussels have
opened. (discard any mussels that do not open).
6. Strain the mussels, reserving the cooking liquid, and shell the
mussels, discarding the shells.
7. Heat a frying pan until medium-hot, add the remaining butter and
heat until golden-brown.
8. Add a little of the mussel cooking liquid, the lime juice and the
cucumber and cook for one minute. Add the mussels to the pan and
warm through. Season with salt and freshly ground black pepper,
then stir in half of the dill and the chives.
9. Mix the remaining ingredients together in a bowl.
10. To serve, place a sole onto each serving plate, spoon over the
mussel sauce and scatter over the lime segments and sala