Andorran-style Sole with Herb Butter Sauce

Ingredients

In this Andorran adaptation, the classic French dish of Sole beurre blanc is transformed to incorporate the unique flavors and ingredients of Andorran cuisine. While the original French version focuses on a delicate white wine and butter sauce, the Andorran-style Sole with Herb Butter Sauce incorporates a blend of aromatic herbs that are commonly used in Andorran cooking. This adaptation adds a touch of Andorran flair to the dish, elevating it to new heights of flavor. We alse have the original recipe for Sole beurre blanc, so you can check it out.

• 4 sole fillets (400g / 14oz) 4 sole fillets (400g / 14oz)
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• Salt and pepper, to taste Salt and pepper, to taste
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh lemon juice (15ml) 1 tablespoon fresh lemon juice (15ml)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 30g, 17g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 28g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the sole fillets with salt and pepper on both sides.
3. 3.
   Heat the olive oil in a large skillet over medium heat.
4. 4.
   Add the sole fillets to the skillet and cook for 2-3 minutes on each side until lightly golden.
5. 5.
   Transfer the cooked sole fillets to a baking dish and place in the preheated oven for 5 minutes to finish cooking.
6. 6.
   In a small bowl, combine the softened butter, parsley, thyme, chives, and lemon juice. Mix well until all the ingredients are incorporated.
7. 7.
   Remove the sole fillets from the oven and spread a generous amount of the herb butter sauce over each fillet.
8. 8.
   Return the baking dish to the oven for an additional 2 minutes to allow the herb butter sauce to melt and infuse the fish with its flavors.
9. 9.
   Serve the Andorran-style Sole with Herb Butter Sauce immediately, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Sole fillets — Ensure that the sole fillets are fresh and of high quality. If fresh sole is not available, you can use other white fish fillets as a substitute.

Tips & Tricks

• To enhance the flavor of the herb butter sauce, you can add a splash of white wine or a squeeze of fresh lemon juice.
• For a crispy texture, you can lightly dust the sole fillets with flour before cooking them in the skillet.
• Serve the dish with a side of roasted potatoes or steamed vegetables to complete the meal.

Serving advice

Serve the Andorran-style Sole with Herb Butter Sauce on warm plates to ensure that the herb butter sauce remains melted and enhances the flavor of the fish. Garnish with fresh herbs for an added touch of freshness and visual appeal.

Presentation advice

Arrange the cooked sole fillets on a platter, drizzle the herb butter sauce over them, and sprinkle with additional fresh herbs. The vibrant green sauce against the golden-brown fish creates an enticing visual contrast that will impress your guests.