Torbay Sole in a lemon and wine suce with wilted spinach
Torbay Sole in a lemon and wine sauce with wilted spinach Ingredients
- 4 small sole fillets (ask the fishmonger to do this)
- 1 tbsp olive oil
- Knob of butter for cooking sole and about 50g for the sauce
- Salt and coarsely ground black pepper.
- For the lemon sauce...
- 3 fl oz/90ml (roughly 1/2 glass of white wine)
- 4floz/120ml double cream
- 50g butter
- Juice of ½ lemon
- 250g fresh spinach
- Extra knob of butter
Prep time: 5 minutes
Cooking time: 15 minutes
The Torbay Sole (also known as Witch) will never win a beauty contest. This flat fish, relative of the Dover Sole and Plaice, might have eyes too close together on one side of its head but, eaten fresh, this fabulous little fish is a great, and much better value alternative to its cousins. It is a mild tasting white fish with a low oil content, so you need to cook it quickly to avoid it drying out. I am using fillets here. Ask the fishmonger to prepare them for you. Here I’ve cooked it in a simple wine and lemon sauce. It’s ready in no time using a gas ring and a deep sided frying pan. You could equally well use Plaice or Brill.
- Season sole fillets on both sides with the salt and pepper.
- Heat the knob of butter and oil together in a deep-sided frying pan. The oil stops the butter burning.
- Place the sole fillets in the pan and cook for about 3 minutes on each side. Transfer fillets to a plate, and cover with foil or another plate to keep them warm.
- Pour the wine into the frying pan and simmer for 3-4 minutes until reduced.
- Pour in the double cream and the 50g of butter. Simmer and stir until it begins to thicken.
- Squeeze in the juice of half a lemon and take off the heat.
- In a saucepan, put your fresh spinach and a couple of knobs of butter, and a splash of water. Season well and heat until the spinach wilts.
- Divide the wilted spinach between two plates. Put two fillets on each plate and pour the sauce over the top.