Grilled Lemon Sole with Choron Sauce

Delicate lemon sole fillets grilled until crisp, served with a rich tomato-infused Béarnaise style sauce and dressed watercress salad.

Fish French Cuisine Seafood Main Course High Protein

Estimated Nutrition

Calories

713.6

kcal / serving

2854.2 kcal total

Carbs

3.2g

per serving

12.8 g total

Fat

62.2g

per serving

248.6 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

For the sauce

tbsp

Tomato Purée

tsp

Dijon Mustard

tbsp

White Wine Vinegar

For the watercress dressing

Dairy

piece

Egg Yolks

Free-range

200

Butter

Melted

Liquids

tbsp

White Wine

tbsp

Water

NutsSeeds

piece

Black Peppercorns

Lightly crushed

tsp

Tarragon

Finely chopped fresh leaves

tbsp

Parsley

Finely chopped fresh flatleaf

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

tbsp

Rapeseed Oil

Seafood

piece

Lemon Sole Fillets

Vegetables

tbsp

Shallots

Peeled and finely chopped

150

Watercress

Leaves only

Method

Boil vinegar, wine, peppercorns, shallots, and tarragon in a saucepan until reduced to 15 milliliters.

Whisk in water, tomato purée, and egg yolks over low heat for 4 minutes until frothy.

Slowly whisk in melted butter until the sauce thickens.

Season to taste, strain through a sieve, keep warm, and stir in parsley before serving.

Preheat the grill to high and grease a tray with olive oil.

Season sole fillets and grill skin-side up for 4 minutes until opaque and crisp.

Let the fish rest for 2 minutes.

Whisk Dijon mustard, vinegar, and rapeseed oil, then toss with watercress.

Serve two fillets per plate with watercress and top with Choron sauce.