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Lemon Sole in Mustard Sauce
Pan-fry or bake the lemon sole fillets until cooked. It should take 2-3 minutes on each side if you are frying them in a pan.
Add some oil to a hot sauce pan and brown the chopped shallots. Add the wholegrain mustard and stir until fully combined.
Add the double cream to the shallot mixture and gently simmer. Remove the pan from the heat just before the cream comes to the boil and add the finely chopped dill.
Serve with the sliced lemon and sprinkle with basil leaves.
- Seafood ingredients:
2 Lemon sole fillets
- Sauce ingredients:
- 2 tablespoons whole grain mustard
- 2 shallots (finely chopped)
- 1 bunch of fresh dill
- 300ml double cream
- Salt and pepper
- Half a lemon, sliced
- 1 handful of basil leaves
Publication Date: January 28, 2015.
From £9.60 per portionPER fish: £9.60 TEXTURE: Fine flakes