Lemon sole with crab & tarragon butter sauce
- Preparation and cooking time
- Serves 2
- 50g butter , softened
- 1 tbsp chopped tarragon leaves
- 50g/2oz crab , half white meat, half brown
- 1 lemon , zested, then cut into thin slices
- 1 large whole lemon sole or 2 small ones, descaled and gutted (ask your fishmonger to do this), washed and dried
- 50ml white wine
- 1 tbsp caper , drained and rinsed
- 2 tbsp double cream
- STEP 1
Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season. Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin. Season, then stuff the crab butter into the cuts, spreading any remaining butter on top. Lay a few lemon slices over the fish, then pour over the wine.
- STEP 2
Bake for 15-20 mins, depending on the size of the fish – the flesh should flake away easily from the bone when gently pushed with a knife.
- STEP 3
Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce. Set the tin over a low heat, add 2 tbsp water and bring to the boil. Let the sauce bubble for a few mins, then stir in the capers and cream. Pour the sauce over the fish and serve with steamed potatoes and a green salad.