dinner · everyday
Pan-roasted sole with sherry butter
Sole fillets pan-cooked and served with a glossy sherry and shallot butter sauce. A short, elegant weeknight fish dish.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains milk and fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Simmer the minced shallot in the sherry until it has reduced to about two tablespoons.
-
2
Remove from the heat and whisk in the cold butter a piece at a time.
-
3
Pat the sole dry and cook it in the olive oil in a skillet until it reaches 63°C (145°F) or flakes easily.
-
4
Spoon the sherry butter over the fish.
