Lemon sole with sorrel sauce

Lemon sole with sorrel sauce

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

The lemony flavour of sorrel pairs perfectly with fish. Try it with skinned megrim or Dover sole on the bone too

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
343
protein
36g
carbs
5g
fat
17g
saturates
10g
fibre
0g
sugar
4g
salt
0.66g

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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, May 2010

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Comments

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lizleicester's picture
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Oh so delicious, quick and easy. Used Cornish Lemon Sole which retained their flavour due to the lightness of the cooking sauce.

kevinroberts's picture
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Grew sorrel for the first time in our garden this year and this was its first use. Really special combination of mild white fish (we used haddock), creamy wine sauce and a sharp lemony tang from the sorrel. Very easy too.

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