Lemon Sole In Cream Of Sorrel Sauce Recipe
Ingredients
| 2 lemon sole fillets | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Sorrel | 31/2 Ounce, frozen | |
| Butter | 1 Tablespoon | |
| Sour cream | 3/4 Cup (16 tbs) | |
| 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
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
Chef
