Sole à la Crème de Pamplemousse

Sole with Grapefruit Cream

Preparation info

  • Difficulty


  • Serves


    as a main course .

Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

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.


  • 4 fillets of Dover or lemon sole
  • 55 g(2 oz) butter
  • salt, milled pepper
  • 1 large grapefruit
  • 150 ml(¼ pt) crème fraîche or double cream


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. Squeeze the juice from the remainder of the fruit.

Melt the remaining butter in a small pan and sauté the grapefruit segments lightly on both sides. Use a slotted spoon to lift out the fruit and place two segments on each fillet of fish.

Pour the juice into the buttery pan, bring to the boil and reduce by one third. Stir in the cream and simmer for 2 minutes. Season lightly and spoon over the fish.