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sole with buttered leeks and shrimps

sole with buttered leeks and shrimps

Name: sole with buttered leeks and shrimps
Total time: 30 min
Yield: serves 2
Ingredients: for roasting butter; 2 whole lemon or megrim sole trimmed and top skin removed; glass white wine; 2 leeks thickly sliced; 100g potted shrimps; small bunch snipped chives

Published: March 25, 2015 at 4:07 PM

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serves 2

Easy

Total time: 30 mins

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Roasted whole fish with a splash of wine creates a deliciously moist dish in this super simple Sunday recipe

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Ingredients

Nutrition

for roasting butter
2 whole lemon or megrim sole

trimmed and top skin removed
glass white wine
2 leeks

thickly 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.

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