Delicately Herbed Sole à la Crème

A refined dish featuring tender sole fillet in a delicate cream sauce with subtle lemon and herb notes.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Melt the unsalted butter in a skillet over medium heat. Allow the butter to gently bubble but not burn, which would impart a bitter flavor. Adding a pinch of salt to the butter can help prevent it from burning too quickly.
2. 2.
   Add the sole fillet to the skillet. Cook for about 2-3 minutes on each side. The fish should turn opaque and slightly golden at the edges. Be careful not to overcook or it may become tough. Use a spatula to gently flip the fillet to avoid breaking it.
3. 3.
   Once the sole is cooked, remove it and set aside on a warm plate. Lower the heat and add lemon zest directly to the remaining butter. Stir it gently, allowing the zest to release its fragrant oils into the butter, enhancing the flavor.
4. 4.
   Pour in the heavy cream, stirring continuously. Increase the heat slightly to bring the mixture to a simmer. Continue stirring until the sauce thickens enough to coat the back of a spoon. If the sauce splits, remove it from the heat immediately and whisk vigorously.
5. 5.
   Return the sole to the skillet and spoon the sauce over it. Garnish with chopped parsley, allowing the herbs to bring a fresh brightness to the dish. Serve immediately for optimal flavor and texture.