Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6
Easy
40 min
By Joanne Harris and Fran Warde
Published 2002
I love the simplicity of this recipe, Sole aux Epinards: the slight bitterness of the wilted greens contrasts with the melting sweetness of the sole and the creamy shallot sauce.
Heat a small piece of the butter in a pan, add the shallots and cook gently for 10 minutes over a low heat. Do not allow them to colour.
Meanwhile, set the grill to high. Lightly oil a baking tray and put it under the grill to heat. When the tray is hot, twist the sole fillets and place them in a layer on the tray – you should hear them sizzle as they touch it. Put under the hot grill f
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe