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Add a photoServings: 6
Ingredients
- 1 x lemon
- 1 x salt and freshly grnd black pepper
- 12 x sole fillets about 50g each
- 25 gm plain flour
- 3 x Large eggs
- 1 pch cayenne pepper
- 2 Tbsp. white wine vinegar
- 225 gm butter
- 2 x level tbsp minced fresh tarragon or possibly a large healthy pinch of dry
- 2 x level tbsp minced chives
Directions
- Mixed salad and lemon wedges to serve minced fresh chives and grated lemon rind to garnish
- Grate the rind and squeeze the juice of the lemon.
- Season the sole then dip each fillet in the flour.
- Shake off any excess then cover and set aside.
- Separate Large eggs.
- Place the yolks in a food processor with a healthy pinch of salt and cayenne pepper and process for 2 min.
- Place the vinegar and 3 tbsp lemon juice in a small saucepan and heat till it lust simmers.
- With the processor at full speed add in the warm liquid to the yolks a little at a time.
- Heat 175g of the butter in a pan till just bubbling and almost starting to brown.
- With the processor at full speed add in the foaming butter steadily to the egg yolks. Blend till the butter is incorporated and the sauce is the consistency of very lightly whipped cream.
- Mix in the minced tarragon and chives.
- Whisk the egg whites till they form soft peaks; mix in the warm sauce.
- Adjust the seasoning; cover the bowl and place on the back of the aga to keep hot (or possibly on the warming plate of a four ovenaga).
- Heat remaining butter in a non stick frying pan.
- Fry the sole on the boiling plate for 1 minute on each side or possibly till golden.
- Keep hot in the simmering ovenuntil all the filets are cooked.
- Serve the sole with a little of the hot sauce.
- Serve with salad and lemon wedges and garnish with minced chives and grated lemon rind.
- Spoon remaining sauce into a bowl and hand round separately.
- It a important to get the butter really warm as it cooks and thickens the yolks lightly. This light sauce based on a hollandaise makes a mouth watering combination with sole
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 6 servings | |
| Calories 376 | |
| Calories from Fat 296 | 79% |
| Total Fat 33.65g | 42% |
| Saturated Fat 20.21g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 297mg | 12% |
| Potassium 285mg | 8% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.4g | 0% |
| Protein 14.76g | 24% |
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