17 minutes
A delicate dish featuring steamed sole fillets topped with a rich Beurre Blanc sauce and garnished with fresh herbs.
Sole Fillets
0 lb
to taste
Beurre Blanc, Warm Butter Sauce
cups
Fresh Herbs, chopped
tablespoons
1. Prepare Sole Fillets
Trim the sole fillets on a cutting board using a sharp knife. Season the fillets lightly with salt.
2. Prepare Beurre Blanc
Prepare the Beurre Blanc by whisking its ingredients over low heat until it emulsifies into a smooth sauce. Keep the sauce warm over a pot of warm water.
3. Steam the Sole
Steam the seasoned sole fillets in a steamer basket over a pot of boiling water for 4 to 7 minutes, until the flesh is set but still moist.
4. Serve
Transfer the steamed sole onto a warm serving plate, drizzle with Beurre Blanc, and sprinkle with chopped fresh herbs.
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