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Archive of BBC Food Recipes

Sole with beurre blanc

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Heat a knob of the butter in a frying pan and gently fry the shallot until softened.

  2. Add the wine and simmer until reduced slightly.

  3. Add the sole fillets and cook gently for 2-3 minutes until almost cooked through.

  4. Whisk in the remaining butter and the cream and heat gently to make a rich sauce.

  5. Stir in the basil, chervil and tomatoes.

  6. To serve, place the fish on a plate and pour over the sauce.

Ingredients

  • 100g/3½oz butter
  • 1 shallot, diced
  • 2 tbsp white wine
  • 2 lemon sole fillets
  • 4 tbsp double cream
  • 4 leaves fresh basil, chopped
  • handful fresh chervil, chopped
  • 2 tomatoes, diced

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Sole with beurre blanc

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