Sole with beurre blanc Recipe

Sole with beurre blanc Recipe

  • 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
  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.
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