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Lemon Sole In Cream Of Sorrel Sauce

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Ingredients
  Lemon sole fillets 2
  Salt To Taste
  Pepper To Taste
  Frozen sorrel 3 1⁄2 Ounce
  Butter 1 Tablespoon
  Sour cream 3⁄4 Cup (12 tbs) (creme fraiche)
  Sugar 1⁄2 Teaspoon
  Egg yolk 1
Directions

Rinse the lemon sole fillets and pat dry on kitchen paper.
Season on both sides with salt and pepper and fold in two.
Arrange the fish in a circle in a dish.
Put the frozen sorrel in the center.
Cover and microwave on HIGH for 5 minutes.
When the fish is cooked, transfer to a serving dish with a slotted spoon.
Cover with aluminum (aluminium) foil to keep warm.
Add the butter in tiny pieces to the sorrel.
Stir in the sour cream (creme fraiche) and sugar.
Stir well.
Microwave on HIGH for 2 minutes.
Put the egg yolk in a bowl.
Add 3 (2) tablespoons of cold water and beat with a hand whisk.
Gradually pour in the sorrel mixture, beating constantly.
Taste and adjust seasoning.
Cook for 30 seconds on HIGH and whisk again.
Pour the sauce over the fish fillets

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Interest: 
Everyday, Healthy

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