Light, flaky and yet still rich because of the cream, this lemon sole recipe gets a thumbs up from just about everyone. Even my kids. I love the green, earthy flavors of the spinach and mushrooms with the sole. Perfect for early spring. If you want to serve this family-style, go for it!
Serves 4
3 tablespoons unsalted butter
8 shallots, thinly sliced
16 small white mushrooms, sliced
1 ¼ cups heavy cream
6 ounces baby spinach leaves
Salt and freshly grounds pepper
Four 6- to 7-ounce lemon sole fillets
2 tablespoons olive oil
- In a medium sauté pan, melt the butter over medium heat. Add the shallots and sauté, stirring occasionally, for 4 to 5 minutes, or until they soften. Add the mushrooms and sauté for another 4 to 5 minutes or until they soften. Add the heavy cream, bring to a boil, reduce the heat and simmer gently for about 5 minutes, or until the mixture thickens.
- Add the spinach leaves and stir for 1 to 2 minutes, until they begin to wilt. Season to taste with salt and pepper. Cover the pan, remove from the heat, and set aside to keep warm.
- Season the sole with salt and pepper. In a large sauté pan, heat 1 tablespoon of the olive oil over medium-high heat until smoking. Reduce the heat to medium, add 2 of the fillets, and cook for 3 to 4 minutes on each side, until lightly browned and cooked through. Remove from the pan and set aside on a warm plate, covered with foil, to keep warm. Add the remaining tablespoon of oil to the pan and let it get hot before cooking the remaining 2 fillets. (If you have 2 large sauté pans, by all means have both pans going at once.)
- To serve, spoon the spinach and mushroom mixture onto 4 serving plates. Put a piece of sole on top of the mixture and drizzle any pan juices on top. Serve immediately.