Preparation time: cca. 20 minutes (plus cooking time)
Per portion: cca. 445 kcal / 1869 kJ
31 g P, 11 g F, 49 g CH
INGREDIENTS (Serves 4)
- 600 g Dover sole fillets
- 5 tbsp butter
- 1½ bunches spring onions
- 2 tbsp oil
- 100 ml white wine
- 100 ml vegetable stock
- 50 g sour cream
- 1 tbsp chopped chervil
- Rinse and pat dry the Dover sole fillets, season with salt and pepper. Melt the butter and brush it over the Dover sole fillets.
- Rinse, dry and trim the spring onions, and cut into 3cm slices. Heat the olive oil in a pan and fry the spring onions, stirring frequently. Add the white wine and vegetable stock and cook until slightly reduced.
- Put the fish fillets on the onions. Cover and simmer for cca. 5 minutes. Remove the fillets. Add sour cream, salt and pepper to the onion mixture. Fold in the chopped chervil. Place the fish fillets on the cooked onions. The dish goes well with rice.