Instructions: Lemon pickle: Cut the lemons into thick slices, removing the pips and mix with the salt for 8 hours.

Add remaining ingredients, place into a pan and cook slowly until the mixture goes thick and syrupy.

Store in an airtight jar until required.

Pipe the mash on to a plate, fry the sole and place on top.

Heat the butter until brown, add 4 dessertspoons of pickle and a good pinch of parsley, spoon over the sole and serve.

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