This is a Sunday dish - rich and earty, wonderful combination of flavours. The recipe is from the London fish restaurant called Livebait.
My Private Note
Units: US | Metric
- 1Chop the fennel very finely. Peel and take all the pith off the orange segments before shopping them roughly. Mix them with fennel and then with the sour cream.
- 2Season each sole fillet with salt and pepper, then roll them up like swiss roll using some sour cream mixture as "the jam".
- 3Wrap each fillet in buttered foil and stab a few holes in the parcel. Steam until cooked - about 10-15 minutes. The parcel will be firm when pressed.
- 4To serve, unwrap and drizzle with balsamic vinegar and some good olive oil. Serve with mashed potatoes, or a lentil stew.
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Nutritional Facts for Steamed Fillet of Sole
Serving Size: 1 (274 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 216.8
- Calories from Fat 48
- Total Fat 5.4 g
- Saturated Fat 2.5 g
- Cholesterol 85.1 mg
- Sodium 172.8 mg
- Total Carbohydrate 9.0 g
- Dietary Fiber 2.7 g
- Sugars 3.0 g
- Protein 32.2 g