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Grilled sole with butter sauce and hazelnut aroma

 1 person(s)
 Medium

For the fish :

  • One sole
  • One lemon
  • Olive oil
  • Salt and pepper
  • Parsley in branch

For the sauce :

  • 1 lemon
  • 1 shallot
  • 10 cl of fresh cream
  • 1 half glass of dry white wine
  • 1 tablespoon of hazelnut flavouring

Preparation of the fish :

1. Start by cleaning the sole, removing the black skin and scraping off the skin on the white side.

2. Lightly chop both sides of the sole.

3. Season with salt and pepper to taste.

4. Before cooking, drizzle the sole with olive oil and grill it in a frying pan over a moderate heat.

5. Once cooked, cut the sole into several large pieces before drizzling them with the butter sauce.

Preparation of the sauce:

1. Chop the shallots and sweat them in a saucepan over low heat.

2. Add the white wine and lemon juice and let the wine and lemon evaporate a little.

3. Just before serving, add the butter to the sauce, then stir in the crème fraîche and add the tablespoon of natural hazelnut flavouring.

Enjoy!

Flavours used in this recipe :

Hazelnut Flavouring

Hazelnut Flavouring

As low as €9.20
Made In France
Vegan
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