Lemon sole with crab & tarragon butter sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 50g buttersoftened
- 1 tbsp chopped tarragonleaves
- 50g/2oz crabhalf white meat, half brown
- 1 lemonzested, then cut into thin slices
- 1 large whole lemon soleor 2 small ones, descaled and gutted (ask your fishmonger to do this), washed and dried
- 50ml white wine
- 1 tbsp caperdrained and rinsed
- 2 tbsp double cream
Nutrition: per serving
- kcal492
- fat40g
- saturates24g
- carbs2g
- sugars2g
- fibre0g
- protein27g
- salt1.3glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season. Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin. Season, then stuff the crab butter into the cuts, spreading any remaining butter on top. Lay a few lemon slices over the fish, then pour over the wine.
step 2
Bake for 15-20 mins, depending on the size of the fish – the flesh should flake away easily from the bone when gently pushed with a knife.
step 3
Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce. Set the tin over a low heat, add 2 tbsp water and bring to the boil. Let the sauce bubble for a few mins, then stir in the capers and cream. Pour the sauce over the fish and serve with steamed potatoes and a green salad.
