Lemon Sole with Basil & Tomato Sauce

This fish dish feels a bit particular however may be very straightforward to make. Serve on buttered spinach and with steamed potatoes.

Wine suggestion: of our latest journey to the Loire we opened the superlative Domaine de la Taille aux Loups Clos de la Bretonnière. Made by Jacky and JP Blot from a monopole in Vouvray, it have to be “Vin de France” as their vineyard will not be within the appellation. Regardless of, that is as superb as dry Vouvray will get. We actually loved the tight minerality that complimented the fish, and the way it layered up because it progressed, revealing hints of spring and summer season fruit. Rigidity and steadiness, but additionally with an actual generosity.

Lemon sole with basil & tomato sauce – 4 p

• 60g plain flour
• 2 small lemon sole, every lower into 4 fillets and skinned (your fish retailer will do that for you)
• 30g butter

FOR THE SAUCE:

• 300 ml whipped cream
• juice of ½ lemon
• 3 tbsp contemporary pesto
• 100 g sun-dried tomatoes, finely chopped
• 2 tsp chopped basil, to serve

Sprinkle the flour over a big plate and season nicely with salt and pepper.

Dip the fish fillets within the seasoned flour and shake off the surplus.

Soften the butter in a big frying pan. Anticipate the butter to foam, then add the fillets and prepare dinner for two minutes on both sides, or till they’re opaque and pull aside simply. Switch to a heat plate and maintain heat when you make the sauce.

Warmth the cream, lemon juice and pesto in a saucepan over medium warmth till scorching, then add the sun-browned tomatoes and season with salt and black pepper. Serve the fish fillets on a mattress of buttered spinach, dressing with the sauce and sprinkle with some basil leaves.

(Unique recipe from Mary Berry’s Cookery Course, DK, 2013.)