Fillet of Sole in Lemon-Infused Cream Sauce
“`html
“`
This delightful fish dish features succulent fillet of sole delicately cooked to perfection and enveloped in a luscious, creamy lemon sauce. It’s an elegant meal that’s surprisingly easy to prepare, offering a perfect balance of light, fresh flavors with a touch of indulgence.
### Ingredients:
– 4 sole fillets
– 2 tablespoons olive oil
– 2 tablespoons unsalted butter
– 1/4 cup shallots, finely chopped
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 1/2 cup heavy cream
– 1 tablespoon freshly squeezed lemon juice
– Zest of 1 lemon
– Salt and black pepper to taste
– Chopped fresh parsley for garnish
– Lemon slices for serving (optional)
### Instructions:
1. **Prepare the Sole Fillets**
1. Rinse the sole fillets under cold water and pat them dry with paper towels. Lightly season both sides with salt and pepper.
2. **Cook the Fillets**
1. Heat olive oil in a large skillet over medium-high heat.
2. Once hot, add the fillets and cook for about 2-3 minutes on each side until they’re golden brown and opaque throughout. Remove the fillets to a plate, cover them with foil to keep warm.
3. **Make the Sauce**
1. In the same skillet, reduce the heat to medium and add the butter.
2. Once the butter has melted, add the shallots and garlic. Sauté until the shallots are translucent and the garlic is fragrant, about 2 minutes.
3. Pour in the white wine and bring to a simmer, scraping the bottom of the skillet to release any browned bits. Let the wine reduce by half.
4. Stir in the heavy cream and let the sauce simmer gently until it thickens a bit.
5. Add the lemon juice and zest to the sauce, and season with salt and pepper to taste.
4. **Combine and Serve**
1. Return the fillets to the skillet, spooning the sauce over the top to heat through.
2. Garnish with chopped fresh parsley and serve with lemon slices on the side.
This dish pairs beautifully with steamed vegetables or a fresh green salad. Enjoy your sophisticated, restaurant-quality meal right at home!
The source of the article is from the blog lisboatv.pt