Name: Sole with Lemon Cream
Yield: 4
Ingredients: 2 tbsp. butter -; 2 lb. sole fillets -; 3/4 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 1/4 c. flour -; 3/4 c. heavy cream -; Grated zest of 1/2 lemon -; 1 tbsp. lemon juice -; 2 tbsp. chopped fresh parsley -

Ingredients for - Sole with Lemon Cream

1. 2 tbsp. butter

2. 2 lb. sole fillets

3. 3/4 tsp. salt

4. 1/4 tsp. fresh-ground black pepper

5. 1/4 c. flour

6. 3/4 c. heavy cream

7. Grated zest of 1/2 lemon

8. 1 tbsp. lemon juice

9. 2 tbsp. chopped fresh parsley

How to cook deliciously - Sole with Lemon Cream

1 . Stage

In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.

2 . Stage

Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.

3 . Stage

Fish Alternatives: Other members of the flounder family, such as sand dab or fluke, will go well with the sauce, as will such mild fish fillets as trout, hake, or whiting.

4 . Stage

Wine Recommendation: A ripe, full-flavored chardonnay with oak overtones will be well suited to the richness of this creamy dish. Try a bottle from California or Australia.