sole with lemon cream
(2 ratings)
You can use any type of sole for this dish. They're all delicate in flavor, as is the simple lemon cream sauce. The balance in strength ensures that neither will overwhelm the other; the sauce just enhances the fillets. I used Blue Hake for this with excellent results. It just took a few mins longer to cook. Any white wine you like will fit well with this recipe from France.
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(2 ratings)
yield
4 serving(s)
prep time
5 Min
cook time
5 Min
method
Stove Top
Ingredients For sole with lemon cream
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2 Tbspbutter
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2 lbsole fillets
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3/4 tspsalt or to taste
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1/4 tspfresh-ground black pepper or to taste
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1/4 cflour
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3/4 cheavy cream
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grated zest of 1/2 lemon
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1 Tbsplemon juice
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2 Tbspchopped fresh parsley
How To Make sole with lemon cream
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1In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess.
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2Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.
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3Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.
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4Fish Alternatives: Other members of the flounder family, such as sand dab or fluke, will go well with the sauce, as will such mild fish fillets as trout, hake, or whiting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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