Torbay Sole with Sorrel Sauce

Fishboxer Fishbox HQ from Muir of Ord

Torbay sole is very soft and delicate in texture, very similar to lemon sole, and just as tasty!

Ingredients

• 2 X 120g Torbay sole fillets
• 20g unsalted butter
• 125ml white wine
• 2 tbsp crème fraiche
• 1 bunch sorrel (washed and shredded)

Method

1. Heat oven to 200C/180C fan/gas 6.
2. Lay fish in an ovenproof dish.
3. Season, dot with butter and pour over the wine.
4. Place fish in the oven for 10 mins until just cooked.
5. Lift the fish onto a warm plate.
6. Working very quickly, pour the juices from the dish into a small saucepan with the crème fraîche.
7. Boil until slightly thickened then stir through the sorrel until just wilted.
8. Spoon over the fish before serving.