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Sole à la Crème de Pamplemousse
Sole with Grapefruit Cream
Preparation info
- Serves
2
as a main course . - Difficulty
Easy
Appears in
Published 1987
It sounded an interesting combination, we knew the chef was good and so, it turned out, was the dish, with its creamy yet refreshing alliance of flavours.
Ingredients
4 55 g 2 oz
Method
Dry the fish on kitchen paper. Melt half the butter in a pan and when hot, gently turn the fish over in it for 2–3 minutes but don’t let it brown at all. Season the fish lightly with salt and pepper and transfer to a moderate oven (Mark 4, 180°C, 350°F) for a few minutes to finish cooking while you make the sauce.
Peel the grapefruit and cut into eight neat segments free of skin or pith
Part of
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