Grilled Sole with Hollandaise

Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Sole is a delicious, tender fish which needs very little to enhance it. (See for a note about sole.) Sole à l’Hollandaise is perfect – indeed hollandaise sauce is a perfect accompaniment to all kinds of fish, as well as making asparagus or green beans into an elegant vegetarian starter.


For the hollandaise

  • 350 g butter
  • 2 tbsp white wine vinegar
  • juice of 1 lemon
  • 6 egg yolks


    First make the sauce. Melt the butter slowly in a saucepan. In a separate, small saucepan, heat the white wine vinegar and lemon juice until just boiling. Place the egg yolks in a jug and blend with a hand-held blender, then slowly add the hot vinegar and lemon juice. Then, just as the butter comes to the boil, slowly pour it into the egg yolks and vinegar, constantly blending until all the butter is incorporated. Place the jug in a basin of hot water and cover until ready to serve. If it is too thick, blend in a dash of water.

    Set the grill to hot. Lay the sole fillets on the grill pan, drizzle with olive oil, season and place under the hot grill for 5 minutes. Serve the sole with sprigs of parsley, halves of lemon and the hollandaise sauce.