LEMON SOLE anyone got a good recipe for lemon sole and a sayce which MUST be made with fresh fish stock??

Question

THE SAUCE MUST BE BASED ON THE FISH STOCK!!!!

Answer 1

Try the following

Pan-poached Fillets of Lemon Sole with Black Olive Tapenade Paste and Provencal Sauce

4 lemon sole fillets, skinned
50g black olive tapenade
2 tbsp basil leaves
300ml fish stock
300ml passata
1 pinch salt and fresh ground black pepper
6 cloves garlic, roasted
40g French beans, blanched, cut into halves and sliced on the diagonal
4 tsp chopped parsley
0.5 lemon, juice

Method
1. Lay the fillets of sole out flat and spread each fillet with tapenade paste. Lay the basil leaves over the tapenade-coated fish and roll each fillet up. Secure the fillets together with cocktail sticks.

2. Heat the fish stock and passata together in a large saucepan and season with salt and freshly ground pepper. Put the fish into the liquid, cover with greaseproof paper and poach gently for two minutes. Then turn the fish and poach for a further two minutes.

3. Carefully remove the fish and set aside, keeping warm. Add the roast garlic, green beans, parsley and lemon juice to the stock mixture. Bring to the boil and cook briskly for two minutes, reducing slightly, then check the seasoning. Pour over the fish and serve with tagliatelle pasta.

Answer 2

Sole is best served grilled without sauce, just a sprinkling of salt pepper and fresh parsely with a slice of lemon. However, see this:With buerre blanc sauce you can just add some fish stock if you want.

For the buerre blanc
½ shallot, finely diced
1 tbsp white wine
1 orange, juice only
3 tbsp double cream
To make the sauce, place the shallot, white wine and orange juice into a small pan and heat for 5-6 minutes, to reduce.
Add the cream and heat for a further 1-2 minutes.
For the lemon sole, mix the flour with the seasoning. Dip the sole fillets into the flour to coat.
Heat a little oil in a non-stick frying pan and pan-fry the lemon sole for two minutes on each side.
To serve, transfer the sole fillets to a serving plate and spoon the mash alongside. Pour the sauce over to serve.

Answer 3

Try This its an excellent site http://www.recipecottage.com/ Good luck

Answer 4

try here www.bbc.co.uk/food