Sole De Douvres À L’oseille Recipe
Dover Sole with a Classic Sorrel Sauce
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Ingredients
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Fish
Sauce
Method
Preparation
Prepare the Sorrel Sauce
In a saucepan over medium heat, melt 1 tablespoon of butter and add the chopped shallots. Sauté until translucent, about 2-3 minutes. Add the white wine and simmer until reduced by half. Stir in the fresh sorrel leaves and cook until wilted. Add the heavy cream and lemon juice, and simmer for another 5 minutes. Season with salt and pepper to taste.
Cook the Dover Sole
In a large skillet, heat the remaining tablespoon of butter and olive oil over medium-high heat. Season the Dover sole fillets with salt and pepper. Add them to the skillet and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through.
Serving
Plate the Dish
Place the cooked Dover sole on a plate, and generously spoon the sorrel sauce over the top. Serve immediately, garnished with additional sorrel leaves if desired.