Sole with Beurre Blanc

Pan-fried lemon sole fillets served in a rich buttery sauce with fresh herbs, shallots, and diced tomatoes.

Quick Fish French Cuisine Seafood High Protein

Estimated Nutrition

Calories

1285.5

kcal / serving

1285.5 kcal total

Carbs

8.4g

per serving

8.4 g total

Fat

122.3g

per serving

122.3 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Butter

Double Cream

Liquids

White Wine

NutsSeeds

leaves

Basil

fresh, chopped

handful

Chervil

fresh, chopped

Seafood

piece

Lemon Sole Fillet

Vegetables

piece

Shallot

diced

piece

Tomato

diced

Method

Heat a small amount of butter in a frying pan and fry the shallot until soft.

Add the wine and simmer until the liquid reduces slightly.

Place the sole fillets in the pan and cook for 2 to 3 minutes.

Whisk in the remaining butter and cream to create a rich sauce.

Stir in the chopped basil, chervil, and diced tomatoes.

Serve the fish on a plate with the sauce poured over it.