Fried Sole with Ginger Cream Sauce and Seasonal Vegetables

Simply cooked fillets of fish served with a creamy ginger-infused sauce and a medley of crunchy fried seasonal vegetables.

Dinner Fish Seafood Gluten Free Ginger Sole

Estimated Nutrition

Calories

673.2

kcal / serving

2692.8 kcal total

Carbs

15.6g

per serving

62.4 g total

Fat

51.2g

per serving

204.6 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Unsalted Butter

Divided use

200

Double Cream

Unsalted Butter

For the vegetables

LegumesPulses

100

Broad Bean

Blanched

Liquids

200

White Wine

200

Fish Stock

NutsSeeds

Fresh Ginger

Peeled and finely sliced

Salt

To taste

Black Pepper

Freshly ground, to taste

tbsp

Chervil

Fresh garnish

Seafood

piece

Lemon Sole

Skinned and filleted

Vegetables

piece

Shallot

Finely chopped

Fresh Root Ginger

Peeled and cut into strips

piece

Courgette

Cut into strips

piece

Red Pepper

Cut into strips

100

Mangetout

Cut into strips

100

Fresh Peas

Fresh Root Ginger

Cut into strips for garnish

Method

Add white wine and reduce by half, then add stock and reduce by half again before stirring in cream.

Cook shallots and half the butter for two minutes, then add sliced ginger and cook for two more minutes.

Serve fish on the vegetables and sauce, garnished with chervil and ginger strips.

Stir in peas and blanched broad beans and cook for one additional minute.

Sauté courgette in butter for one minute, then add pepper and mangetout for three minutes.

Fry seasoned sole fillets in the remaining butter for two minutes per side and let rest.

Strain the ginger sauce through a fine sieve into a warm pan.