Solewithlightlemonsauce Recipes

EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE

Easy Pan Fried Sole Fish With Lemon-Butter Sauce image

This is a pretty basic recipe but it is just delicious! You can use lemon pepper in place of black pepper.

Provided by Kittencalrecipezazz

Categories Brunch

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 sole fillets
1/2 cup flour
1/2 teaspoon seasoning salt (or use white salt, or to taste)
1/4 teaspoon black pepper (or to taste)
7 tablespoons butter
1/4 cup fresh lemon juice
2 tablespoons chopped fresh parsley

Steps:

Mix the flour with seasoned salt and pepper in a shallow dish.
Dredge the fish fillets in the flour mixture.
Heat a large skillet over high heat.
Add in about 3 tablespoons butter to the hot skillet.
Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
Season the sauce with salt and pepper.
Pour the warm sauce over the fish.
Serve immediately.

SOLE WITH CHIVE SAUCE

Sole with Chive Sauce image

Provided by Food Network

Categories main-dish

Yield 2 servings

Number Of Ingredients 29

Ingredients

1 head snapper
1 medium onion, chopped
1 bouquet garni (2 sprigs thyme, 1 (3-inch) piece celery, 1 bay leaf, 6 stalks parsley)
2 1/2 cups water
1/4 cup dry white wine
8 peppercorns
Salt, to taste
1 veal knuckle
1 onion, roughly sliced
1 carrot, chopped
1 bouquet garni
Salt, to taste
Black peppercorns, to taste
Water, to cover
2 whole sole
Flour, for dredging
1 egg yolk, mixed with 1 tablespoon water
1/2 cup fine bread crumbs
3/8 cup fish stock
1/4 cup dry white wine
White pepper, to taste
3 tablespoons clarified butter
1 large shallot, thinly sliced
1 tablespoon veal jelly
1/2 cup dry vermouth
2 tablespoons heavy cream
2 tablespoons butter
1 tablespoon chives, finely chopped
1/2 lemon, juiced

Steps:

For fish stock:Place all ingredients in a saucepan. Bring to a gentle boil, continually skimming the surface. Simmer for 25 minutes. Strain.;
For veal jelly: Place all ingredients in a saucepan. Bring to a boil, continually skimming the surface. Reduce to a simmer for 6 hours, until reduced to 1/2 cup. Strain and store in refrigerator. It will gel as it cools.;
Preheat oven to 425 degrees F. Remove the black skin from one side of the sole: make an incision across the tail and pull skin off. Dredge skinned side of sole in flour, then brush with egg, and coat with bread crumbs. Place in an ovenproof dish, crumbed side up. Add 1/8 cup fish stock and the white wine just to cover bottom of pan; do not let it saturate the bread crumbed side. Season with salt and white pepper. Drizzle fish with 2 tablespoons of the clarified butter and bake for 15 minutes.
Heat the remaining tablespoon clarified butter in saute pan. Add shallots and saute. Add veal jelly. When melted, add the vermouth and remaining fish stock. Season with salt and pepper. Bring to a boil and reduce to a syrup consistency.
Once reduced, add cream and remove from heat. Whisk in butter. Add chives and lemon juice. Remove fish from oven and broil for 2 minutes to brown. To serve, pour sauce on heated serving tray and lay fish on top.

SOLE WITH LEMON SOUFFLE TOPPING

Sole With Lemon Souffle Topping image

This was quite an attractive dish and yet so simple. I came across it in one of the zaar forums, but it had never been posted. The original source was Ina Paarman Cookbook (South African) I used whiting, but I think most delicate white fish would work fine.

Provided by tara portee

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 sole fillets
1 teaspoon seasoning salt
1 teaspoon sugar
1/2 cup flour
2 tablespoons melted garlic butter or 2 tablespoons olive oil
1/2 cup mayonnaise or 1/2 cup sour cream
2 egg yolks
2 teaspoons grated lemon rind
1/4 cup fresh parsley, chopped
2 egg whites

Steps:

Preheat oven to 425°F (220°C).
Season the fish with the seasoned salt and sugar, and dip in flour. Brush with garlic butter or oil on both sides.
Place individually on ovenproof plates or in a baking dish. Place the fish in the oven and bake for 5 minutes.
Mix the mayonnaise, egg yolks, lemon rind, and parsley. Beat the egg whites to the soft-peak stage. Fold whites into the sauce.
Open the oven door and spoon the sauce over each fish. Bake for 10 to 15 minutes until puffed and golden brown.

Nutrition Facts : Calories 433, Fat 15, SaturatedFat 2.9, Cholesterol 219.4, Sodium 440.4, Carbohydrate 20.8, Fiber 0.7, Sugar 3.2, Protein 51.1

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