Pan-fried lemon sole with sorrel sauce is a lovely quick-to-cook dish for a special occasion. If you can’t find sorrel, which has tangy citrus flavour, use spinach with a squeeze of lemon juice instead
- 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
- For the sauce:
- 1 shallot, peeled and chopped
- 300ml fish stock
- 4 tbsp double cream
- 25-30g sorrel leaves
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.
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.