Sole De Douvres A L’oseille Recipe
Indulge in our Sole de Douvres a L’Oseille, a delicate Dover sole fillet pan-seared to perfection and served with a vibrant sorrel sauce that adds a refreshing tang. Each bite unveils the rich, buttery flavor of the fish, harmonized with the bright, herbal notes of fresh sorrel. Accompanied by seasonal vegetables, this dish is a true taste of culinary elegance, perfect for any seafood lover seeking a sophisticated dining experience.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Sorrel Sauce
In a saucepan, melt 25 grams of butter over medium heat. Add the chopped sorrel leaves and sauté until wilted. Pour in the fish stock and bring to a simmer. Let it cook for 5 minutes.
- 2
Blend the Sauce
Remove the saucepan from heat and blend the mixture until smooth. Return to low heat and stir in the heavy cream, lemon juice, salt, and black pepper. Cook for an additional 2-3 minutes until heated through. Set aside.
Cooking the Sole
- 3
Cook the Sole Fillets
In a large skillet, melt the remaining 25 grams of butter over medium-high heat. Season the sole fillets with salt and pepper. Add the fillets to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through.
Serving
- 4
Plate the Dish
On each plate, place a sole fillet and generously spoon the sorrel sauce over the top. Serve immediately.
