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

  1. Boil the potatoes in salted water until tender, strain and set aside

  2. Prepare the fish and season with salt, pepper and lemon Juice

  3. For the sauce heat olive oil in a pan, add the onions and garlic and gently simmer until translucent

  4. Add the fish stock and Lemon juice and let reduce

  5. Add cold butter and cream at the end and set aside

  6. In a large pan heat olive oil

  7. Pan fry the fish around 2 to 3 minutes each side. Let it rest for 5 minutes

  8. Melt butter in a pan and mix with the potatoes

  9. Serve the fish with the sauce and potatoes on the side


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