Lemon Sole with Beurre Blanc Recipe

Beurre blanc is one of the most popular butter sauces from France that works well with most fish - especially grilled lemon sole. Watch Rick make the sauce and recreate the recipe at home using fresh whole lemon sole from our online fishmonger.

Watch Rick to discover this simple recipe

Ingredients and method

Serves 2

2 banana shallots, chopped
60ml water
40ml white wine
2 tbsp white wine vinegar
40ml double cream
175g chilled, unsalted butter, cubed
Salt and pepper to season
2 whole lemon sole


Put the shallots, water, white wine, vinegar and a pinch of salt into a small pan and bring to the boil until reduced to about 4 tablespoons.

Pass (remove) the shallots using a sieve.

Add the cream and boil until reduced a little more. Lower the heat and gradually whisk in the butter, a few pieces at a time, until the sauce is thick and creamy.

Season to taste with salt and pepper.  

For the fish, if not already done, use a decent pair of scissors to remove the fins, head and tail to leave you with an almost bone-free fish.

Place on a baking tray with some oil, salt and pepper and grill for 8-10 minutes.


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