Sole with beurre blanc
By Paul Rankin
From Ready Steady Cook
Ingredients
- 100²µ/3½´Ç³ú 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
Method
Heat a knob of the butter in a frying pan and gently fry the shallot until softened.
Add the wine and simmer until reduced slightly.
Add the sole fillets and cook gently for 2-3 minutes until almost cooked through.
Whisk in the remaining butter and the cream and heat gently to make a rich sauce.
Stir in the basil, chervil and tomatoes.
To serve, place the fish on a plate and pour over the sauce.
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