Lemon Sole in white wine:
Prep: 5 mins.
Cooking: 15 mins.
Course: Lunch or main
Rating: 2: Easy – Honest, it’s easier’n’fallin’ off a cliff
- 1 pack of 2 lemon sole fillets (hopefully from the supermarket reduced cabinet…….. just look)
- Some left-over white wine (…..what’s that?) from something (quantity is immaterial, really, but it does need to be white)
- Veg – whatever you have, basically, but having something green & something red is nice just for the colour range.
- … or rice….. or couscous…….. who cares
- Frying pan
- Ok, do whatever veg & spuds/rice/couscous you want (I suppose a nicely flavoured couscous would be ideal, but…).
- The fillets of fish (please don’t attempt this with whole fish, and don’t try filleting them either – flatfish are not easy) should be rinsed, patted dry with kitchen roll and placed carefully into a frying pan onto just melted butter.
- Fry the sole on the skin side over a medium heat for a couple of minutes (note the usual accurate and specific cooking times ……not!), turn it over and turn up the heat.
- Immediately add the white wine (only a glass…. unless you have more, in which case….) and bring to the boil quickly to evaporate off the alcohol (an excess of remaining alcohol would taste bitter – that’s BITTER not better).
- Take out the fish using a wide spatula or a large fish slice and serve onto plates – be careful as the fish will break up very easily.
- Boil the sauce a few moments longer and perhaps add a little more butter.
- Taste and season accordingly.
The real beauty of lemon sole is that it cooks through so quickly.
This really could do with a cushion of something scrummy to put it onto. How about wilted spinach? Really Posh Cabbage? Buttered sweet potato mash? Red pepper confiture?