Sole in white wine sauce

Name: Sole in white wine sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Sole fillets (150 g each); 4 TABLESPOONS Lemon juice; 1 Apples; 300 g Leeks (leek); 400 g Noodles (e.g. small penne); 7-10 Tbsp Salt; 1 Shallot; 1 Bay leaf; 1 TABLESPOON Butter; 1/8 l dry white wine; 100 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp white pepper; 7-10 Tbsp Lemon wedges

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Sole fillets (150 g each)
4 TABLESPOONS Lemon juice
1 Apples
300 g Leeks (leek)
400 g Noodles (e.g. small penne)
7-10 Tbsp Salt
1 Shallot
1 Bay leaf
1 TABLESPOON Butter
1/8 l dry white wine
100 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp white pepper
7-10 Tbsp Lemon wedges

Directions

1
Wash sole fillets, dab dry and sprinkle with lemon juice. Wash the apple, quarter it and cut out the core. Cut apple quarters into thin sticks. Clean, wash and cut leek into strips.
2
Cook the pasta in plenty of boiling salted water for about 10 minutes. Peel and halve the shallot. Bring slightly salted water to the boil. Add bay leaf and shallot. Leave sole fillets to simmer for about 5 minutes at low heat.
3
Heat butter. Steam apple and leek for about 3 minutes. Take out sole fillets and keep warm. Boil up 1/8 litre fish stock, white wine and cream. Bind with sauce thickener. Season to taste with salt and pepper.
4
Drain the pasta, let it drain. Arrange everything on plates and garnish with lemon wedges.