Fillet of Sole in Crab Sauce From the Steamer

For the sole fillet, clean the sole. Acidify with lemon juice and season with salt and pepper.

Place in an unperforated cooking container with shrimp and fish stock and cook (at 85°C for 4-6 minutes).

After cooking, fold in the sour cream and season with white wine or lemon. If necessary, thicken the sauce with sauce thickener.

Alternative: Champagne sauce

For the champagne sauce, heat butter in a saucepan. Finely dice the shallot and sauté.

Add champagne, reduce by half and strain through a sieve.

Add the cream and reduce again. Season with salt, pepper and a little lemon juice. Beat in butter in pieces. Before serving, add the chervil to the sauce.

Preparation Tip:

You can also replace sole fillets with plaice fillets.

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