Lemon Sole With Sorrel Sauce
Tender lemon sole fillets, cooked to perfection and topped with a luscious sorrel-infused sauce – this recipe truly embodies the essence of elegant simplicity. A splash of white wine adds depth to the dish, while a dollop of crème fraîche brings creamy richness. Delight your taste buds with this easy-to-make yet exquisite meal that is sure to impress your dinner guests. Don't forget to pair it with buttered new potatoes for a complete and satisfying dining experience.
— Constant Cookbook
Ingredients
- 2 lemon sole double-fillets, with the skin attached
- 2 knobs of butter
- 125ml white wine
- 2 tbsp crème fraîche
- 1 bunch sorrel , washed and shredded
Instructions
- Heat oven to 200C/180C fan/gas 6. Lay fish, skin-side-down, in an ovenproof dish. Season, dot with butter and pour over the wine. Place fish in the oven for 10 mins until just cooked, then lift onto a warm plate.
- Working very quickly, pour the juices from the dish into a small saucepan with the crème fraîche, boil until slightly thickened, then stir through the sorrel until just wilted. Spoon over the fish before serving. Buttered new potatoes on the side are a must.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 343 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 4 grams sugar
- Protein Content: 36 grams protein
- Sodium Content: 0.66 milligram of sodium
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