Name: Lemon sole with sorrel sauce recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves: 2
Cuisine: British
Ingredients: 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

Nutrition Per Portion

RDA

Calories

490 Kcal

25%

Fat

38 g

54%

Saturated Fat

23 g

115%

By GoodtoKnow

published 2 July 2019

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

Ingredients

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

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Method

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.

Top Tip for making Lemon sole with sorrel sauce

When heated, sorrel leaves go brown very quickly, so add themto the pan at the last minute. You can add 5 tbsp dry white wine instead of some of the stock in the sauce.

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