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Spaghetti sole

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Spaghetti sole

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Spaghetti sole

By Phillippa Cheifitz

Serves 3 - 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

4 dressed baby soles, about 300g
50 g butter
1 tablespoon olive oil
3/4 cup cream
1/2 cup verjuice
1 clove garlic, crushed
Salt and black pepper
400 g spaghetti, freshly cooked
Chives for garnishing

Method

Rinse the soles and pat dry. Heat the butter and oil in a wide pan. Add the fish and fry until golden brown and just cooked. Remove.
Pour off the fat. Pour in the cream and verjuice. Add the garlic and bring to a bubble. Simmer until slightly reduced.
Flake the fish off the bone with a fork directly into the pan.
Season to taste.
Turn the well-drained hot pasta into the pan and mix together. Check seasoning.
Garnish with chives and serve immediately.