Fresh Fillet Of Sole With Lemon Cream
From valinkenmore 15 years agoIngredients
- 2 tablespoons butter shopping list
- 2 pounds sole fillets, cut to make 4 pieces shopping list
- 3/4 teaspoon salt shopping list
- 1/4 teaspoon fresh-ground black pepper shopping list
- 1/4 cup flour shopping list
- 3/4 cup heavy cream shopping list
- Grated zest of 1/2 lemon shopping list
- 1 tablespoon lemon juice shopping list
- 2 tablespoons chopped fresh parsley shopping list
How to make it
- In 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. Put 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.
- Add 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.
- Fish 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.
- Wine Recommendation: A ripe, full-flavored chardonnay with oak overtones will be well suited to the richness of this creamy dish. Try a bottle from California or Australia.
People Who Like This Dish 7
- jo87 East London, ZA
- Montanakcc Nowhere, Us
- cuzpat Sikeston, Mo
- clbacon Birmingham, AL
- hot_it_up Columbiana, AL
- terryr Henderson, NV
- mrsc543 North Reading, MA
- valinkenmore Malott, WA
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The Rating
Reviewed by 5 people-
Fillet of sole is always a big hit with my family and this recipe sounds amazing! Bookmarked and printed. Five forks plus to you!
mrsc543 in North Reading loved it
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This looks like a fancy way to make Sole for guests!!
Thanks!
TerryRterryr in Henderson loved it
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a Keeper for sure!
cuzpat in Sikeston loved it
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