Pan Seared Red Sole with LemonCream Bistro Style at Home
Dreaming of a French bistro This Pan Seared Red Sole with LemonCream Sauce is easier than you think Quick elegant and utterly delicious Get the recipe now
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafood-portal.com.
Ingredients
- 1 whole Red Sole (approx. 8-10 oz / 225-285g)
- 1 tbsp (7g) Cake Flour
- 1 tbsp (14g) Unsalted Butter
- 1 tbsp (15ml) Olive Oil
- Pinch Salt
- Pinch Black Pepper
- 1 tsp (5ml) Fresh Lemon Juice
- 1 tbsp (15ml) Dry White Wine (e.g., Sauvignon Blanc, Pinot Grigio)
- 1 tbsp (15ml) Heavy Cream (35% milk fat or higher)
- 4 Green Beans (frozen or fresh, approximately 50g)
- 1 Small Turnip (approximately 80g), peeled and diced
- 1 tsp (5g) Unsalted Butter
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