Indulge in this Lemon Sole Steaks with Burre Blanc Sauce recipe for a delicious and easy-to-make dish. Perfect for a weeknight dinner or special occasion, this flavorful recipe combines the delicate taste of lemon sole with a rich, creamy beurre blanc sauce that’s sure to impress.
Ingredients for Lemon Sole Steaks with Burre Blanc Sauce:
1 small lemon sole per person (cut into four steaks)
100ml dry white wine
50ml white wine vinegar
1 shallot
200g cold butter
Tatties (potatoes) and vegetables to pair
Step 1:
Preheat your oven to 180, and get your white wine and vinegar reducing with the shallots.
Step 2:
Once reduced by half, fry the lemon sole steaks white skin side down for a couple of minutes and put into the hot oven. Make sure they only cook white skin side down. They will take 5-10 mins in the oven depending on size, the dark skin will peel off easily when they are cooked.
Step 3:
Once the lemon sole is in the oven and while it is resting focus on the sauce. Stir in knobs of butter one at a time until you have rich, cream like consistency. This will take around 20 mins.
Step 4
Boil or roast your veg while you focus on the sauce.
