- 2 lemon sole double-fillets, with the skin attached
- 2 knobs of butter
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 has a sharp, lemony flavour - the name derives from the French for 'sour'. Highly…
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.