Lemon sole with sorrel sauce

Lemon sole with sorrel sauce

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(3 ratings)

Prep: 10 mins Cook: 10 mins

Easy

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: per serving

  • kcal343
  • fat17g
  • saturates10g
  • carbs5g
  • sugars4g
  • fibre0g
  • protein36g
  • salt0.66g
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Ingredients

  • 2 lemon sole double-fillets, with the skin attached
  • 2 knobs of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125ml white wine
  • 2 tbsp crème fraîche
  • 1 bunch sorrel, washed and shredded
    Sorrel

    Sorrel

    sor-rel

    Sorrel has a sharp, lemony flavour - the name derives from the French for 'sour'. Highly…

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.

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Comments (2)

lizleicester's picture
5

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
5

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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