Pan Fried Fillets of Lemon Sole with Baby Vegetables

This lovely Pan Fried Fillets of Lemon Sole with Baby Vegetables dish is served with a cream, fish stock, shallot, leek, wine and vermouth sauce. Lemon Sole is a flat fish with white flesh and a delicate, slightly sweet flavour.

Ingredients

4 lemon sole fillets, skinned
Knob of butter
Salt and pepper

Sauce

100ml double cream
100ml fish stock ( made from the bones)
½ shallot, peeled and sliced
1 leek sliced
50ml wine
Splash of vermouth
Knob of butter

To finish

1 small bunch chives, chopped

To serve

25g butter
Splash of water
Selection of baby vegetables turnips, carrots, leeks courgettes

Method

Print Recipe

Put the bones from the fish in a pan with cold water, onion and leek. Bring to the boil then simmer for 20 minutes and drain. Season the inside of the fish, then heat a non-stick pan, add the oil, then the fish and cook for 2 minutes. Flip the fish over, add the butter then cook for another 2 minutes.
Put the double cream, stock, wine and Vermouth into a small saucepan. Bring to the boil then simmer and reduce by half. Finish with the butter and chives.
In another pan, add a splash of water and butter and, when boiling, add the vegetables. Cook for 2 to 3 minutes.
On a tray lined with a jay cloth, drain the fish and vegetables.
Put the vegetables in the centre of the plate with the fish on the side. Spoon over sauce.

Ingredients

4 lemon sole fillets, skinned
Knob of butter
Salt and pepper

Sauce

100ml double cream
100ml fish stock ( made from the bones)
½ shallot, peeled and sliced
1 leek sliced
50ml wine
Splash of vermouth
Knob of butter

To finish

1 small bunch chives, chopped

To serve

25g butter
Splash of water
Selection of baby vegetables turnips, carrots, leeks courgettes

Method

Put the bones from the fish in a pan with cold water, onion and leek. Bring to the boil then simmer for 20 minutes and drain. Season the inside of the fish, then heat a non-stick pan, add the oil, then the fish and cook for 2 minutes. Flip the fish over, add the butter then cook for another 2 minutes.
Put the double cream, stock, wine and Vermouth into a small saucepan. Bring to the boil then simmer and reduce by half. Finish with the butter and chives.
In another pan, add a splash of water and butter and, when boiling, add the vegetables. Cook for 2 to 3 minutes.
On a tray lined with a jay cloth, drain the fish and vegetables.
Put the vegetables in the centre of the plate with the fish on the side. Spoon over sauce.