Pan fried Lemon Sole with Beurre Blanc Sauce Recipe

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Posted on: 24 July 2013 by Anika Patel

A deliciously simple fish recipe perfect for these warm summer days. This recipe was given to me by a chef in France from the seaside town of La Rochelle where there is no shortage of freshly caught fish.

Pan fried Lemon Sole with Beurre Blanc Sauce Recipe

This simple, flavoursome recipe comes from France from French chef Laurent, who runs cooking courses in La Rochelle with Flavours of France Cooking Holidays.

INGREDIENTS:

For the fish:
4 fillets of lemon sole
Salt and freshly ground black pepper
25g unsalted butter
1 tsp olive oil

For the lemon beurre blanc sauce:
60ml dry white wine
2 tablespoons fresh lemon juice
1/2 shallot, finely chopped
1 tablespoon crème fraiche
180g cold butter
2 tablespoons dill, chopped

METHOD:

1) Season the lemon sole fillets with salt and pepper. In a large saucepan place the butter and olive oil over a medium heat and then place the fillets in the pan. Cook for 2 minutes on each side, until the flesh becomes opaque. Set aside for a further 2 minutes to rest

2) While the fish is resting, you can make the beurre blanc sauce. Pour the wine, lemon juice, shallot and crème fraiche in a saucepan and simmer over a medium heat until reduced, which takes 8 – 10 minutes. When the sauce has thickened, slowly whisk in the cold butter a cube at a time and stir in the fresh dill

3) Drizzle the lemon beurre blanc sauce over the lemon sole and serve

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Anika Patel

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Jack Johns posted 07 August 2017

Just love fish. My favourites are bass and salmon but love it all really. Looks great.

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kegih cemumut posted 21 August 2019

One type of fish that has gained a great reputation in the world of health and fitness is salmon . Salmon are part of the "family" of fatty fish, such as herring, mackerel, and sardines.


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