sole with buttered leeks and shrimps
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- for roasting butter
- 2 whole lemon or megrim soletrimmed and top skin removed
- glass white wine
- 2 leeksthickly sliced
- 100g potted shrimps
- small bunch snipped chives
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Heat the oven to 220c/fan 200c/gas 7. Lightly butter a roasting tray and lay 2 whole lemon or megrim sole trimmed and top skin removed – side by side. Pour over a glass of white wine and dot the fish with butter. Season, then bake for 15-20 minutes or until the flesh starts to come away from the bone.
step 2
Meanwhile, cook the leeks in boiling salted water for 8 minutes until soft, then drain. When the fish is ready, lift onto a warm platter or plates. Place the roasting tray over a low flame, then heat the leeks and potted shrimps with the juices until the butter is melted. Stir through a small bunch of snipped chives, then serve alongside the fish.
