Lemon sole with sorrel sauce
- 2 lemon sole fillets
- A little seasoned flour
- 45g unsalted butter
- 100g frozen peas, thawed
- 25-30g sorrel leaves, stems trimmed
- Good pinch of sugar
- Salt and ground black pepper
- 1 shallot, peeled and chopped
- 300ml fish stock
- 4 tbsp double cream
- 25-30g sorrel leaves
When heated, sorrel leaves go brown very quickly, so add them to the pan at the last minute. You can add 5 tbsp dry white wine instead of some of the stock in the sauce.
- To make the sauce: Put the shallot and stock in a small pan, bring to the boil, lower the heat and cook until reduced to about 100ml. Add the cream and cook for a few mins, to make a thick sauce. Set aside.
- Meanwhile, dust the fish in seasoned flour. Heat half the butter in a frying pan. Add the fillets, skin-side up, and cook for 2 mins, then turn them over and cook for another 1-2 mins. Take them out of the pan, add the rest of butter to the pan and when just foaming, add the peas and heat through for a few mins.
- Tear the sorrel leaves into the sauce and warm it through, then strain it into a jug.
- Tear sorrel leaves into the pan of peas, and add the sugar and seasoning. Put the fish back in the pan and spoon some sorrel sauce over. Serve with the rest of the sauce, and new potatoes, if you like.
Nutritional information per portion
- Calories 490(kcal)
- Fat 38.0g
- Saturates 23.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.