Dover Sole with Lemon-Butter Sauce and Potatoes
Cooking Level: ★★☆☆☆
Time: ★★☆☆☆
INGREDIENTS
400g Dover sole fillet
100g Organic onions, peeled and chopped
1 clove Garlic, peeled and chopped
2pcs Organic lemons, juiced
100g Organic salted butter
Salt and pepper
1tsp Olive oil
200ml Organic fish broth
250ml Cooking cream
1kg Organic kipfler potatoes, peeled
DIRECTIONS
Boil the potatoes in salted water until tender, strain and set aside
Prepare the fish and season with salt, pepper and lemon Juice
For the sauce heat olive oil in a pan, add the onions and garlic and gently simmer until translucent
Add the fish stock and Lemon juice and let reduce
Add cold butter and cream at the end and set aside
In a large pan heat olive oil
Pan fry the fish around 2 to 3 minutes each side. Let it rest for 5 minutes
Melt butter in a pan and mix with the potatoes
Serve the fish with the sauce and potatoes on the side