Pan-fried Fillet of Lemon Sole with Pea and Sorrel Sauce

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 lemon sole
• salt and freshly ground black pepper
• 75g/3oz butter
• 8 baby onions
• 1 shallot
• 1 sprig thyme
• 75ml/3fl oz white wine
• 110ml/4fl oz fish stock
• 75ml/3fl oz double cream
• 110g/4oz peas
• 1 bunch sorrel

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Fillet the lemon sole, removing the skin if you prefer, and season both sides of the fillets with salt and freshly ground black pepper.

2. Blanch the baby onions in a pan of boiling water for 2 minutes, drain, then peel them. Melt about a third of the butter in a pan, add the onions and the thyme sprig, and cook over medium heat for 8 to 10 minutes until golden. Remove the thyme.

3. Add the finely chopped shallot to the onions and cook for 2 minutes. Pour in the white wine and simmer until reduced by about half, around 3 minutes.

4. Add the fish stock and simmer for 5 minutes. Add the peas and cook for 3 minutes until tender, then stir in the double cream and simmer for 2 minutes.

5. Strip the sorrel leaves from the stalks, add them to the sauce and stir until wilted. Blend the sauce until smooth, season with salt and pepper, and keep warm over very low heat.

6. Melt the remaining butter in a large non-stick frying pan over medium-high heat. Place the fillets skin side down and fry for 2 to 3 minutes until the edges turn opaque.

7. Turn the fillets and cook for 1 to 2 minutes more, until the flesh is opaque and flakes easily and reaches 145°F (63°C) in the thickest part.

8. Spoon the pea and sorrel sauce onto warm plates, scatter the baby onions around, and lay the sole fillets on top to serve.