Lemon sole with herb butter

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Lemon sole with herb butter

  • People
    For 2
  • Preparation Time
    5 minutes
  • Cooking Time
    15 minutes
  • Winery Pairing
    Grand Cordon


  • 1 ready-to-cook lemon sole (approximately 800g)
  • Olive oil
  • Salt & pepper
Herb Butter
  • 200g butter
  • 10g parsley
  • 10g chives
  • 10g purslane
  • 10g orache
  • 10g fresh wakame seaweed
  • 10g chervil


Step 1. Directions

  1. Rinse the fish (inside and outside) in cold water. Dry it with paper towel then brush with olive oil.
  2. Steam cook the fish for approximately 15 min.

Step 2. Herb Butter

  1. Bubble up the butter in a frying pan and then turn off the heat. Add all the herbs, washed beforehand.
  2. Leave the herbs to dissolve for 1 min.

Step 3. Plating-Up

  1. Remove the top skin from the lemon sole. Add the herb butter on top.
  2. Serve hot as it is or accompanied by grenailles potatoes roasted simply with butter, green beans browned in olive oil or mashed potatoes with butter.
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Mumm Grand Cordon

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