Sole with Soured Cream and Gherkin Sauce recipe
ingredients
4 lemon sole fillets salt and freshly ground black peppe
2 tbsp (1 oz) 25 g butter
2/3 cup (150 ml) 1/4 pt soured cream
1 1/4 cup (300 ml) 1/2 fish stock
2-3 gherkinsy sliced
2 tbsp (1 oz) 25 g butter
2/3 cup (150 ml) 1/4 pt soured cream
1 1/4 cup (300 ml) 1/2 fish stock
2-3 gherkinsy sliced
method
1. Trim the fillets, season with salt and pepper to taste, and dot with butter.
2. Then grill the fish under a moderate heat for about 5 minutes each side (according to the thickness of the fillets), be careful not to overcook.
3. Transfer to a warm serving dish, and keep hot.
4. Combine the soured cream and fish stock, and heat carefully to just under boiling point.
5. Add the sliced gherkins and cook gently for 1 minute.
6. Pour the sauce over the fillets and serve immediately with plain boiled potatoes or fresh bread, and a simple crisp green salad.
2. Then grill the fish under a moderate heat for about 5 minutes each side (according to the thickness of the fillets), be careful not to overcook.
3. Transfer to a warm serving dish, and keep hot.
4. Combine the soured cream and fish stock, and heat carefully to just under boiling point.
5. Add the sliced gherkins and cook gently for 1 minute.
6. Pour the sauce over the fillets and serve immediately with plain boiled potatoes or fresh bread, and a simple crisp green salad.
serving amount
serves 2
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