Pan Fried Fillets of Lemon Sole with Baby Vegetables
This Pan Fried Fillets of Lemon Sole with Baby Vegetables dish is served with a cream, fish stock, shallot, leek, wine and vermouth sauce.
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 www.jamesmartinchef.co.uk.
Cooking tools:
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Spatula
- Whisk
- Wooden spoon
- Colander
- Plate
Ingredients
- 4 lemon sole fillets, skinned
- Knob of butter
- Salt
- pepper
- 100ml double cream
- 100ml fish stock ( made from the bones)
- ½ shallot, peeled and sliced
- 1 leek sliced
- 50ml wine
- Splash of vermouth
- 1 small bunch chives, chopped
- 25g butter
- Splash of water
- Selection of baby vegetables turnips, carrots, leeks courgettes
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