Assemble these supplies:
- 1 carrot, peeled and cut into thin sticks
- 25 g (1 oz) fine French beans, topped and tailed
- 1 courgette, topped and tailed and cut into thin sticks
- 15 g( 1/2 oz) butter
- 175 g(6 oz ) lemon sole fillets, cut into diagonal strips
- 1 teaspoon lemon juice
- salt
- freshly ground black pepper
- 1 tablespoon double or whipping cream
- sprig of dill, to garnish
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Steps in preparation:
- Bring a pan of salted water to the boil, add the carrot and French beans and cook for 3 minutes. Add the courgette and cook for a further 2 minutes. Drain well.
- Melt the butter in a small pan, add the strips of sole and cook quickly for 2-3 minutes, stirring all the time.
- Add the vegetables, lemon juice, salt and pepper to the pan, mix well and cook until heated through. Add the cream to the pan and reheat gently without boiling.
- Garnish with lemon slices, if desired, and dill.
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