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Lemon Sole With Butter Sauce

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Ingredients

Adjust Servings:
60 grams butter to finish the sauce
25 grams butter for the roux
25 grams plain flour for the roux
2 egg yolks
70 grams creme fraiche
0.5 lemon (the juice of half a lemon)
400 ml fish fumet

Lemon Sole With Butter Sauce

The butter sauce, a veloute variant

Features:
  • Dairy
  • Fish
  • flour

Ingredients

Directions

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Fish veloute is a classic base that is use to make the French Butter sauce (sauce au beurre) . That sauce  will go perfectly with all types of fish and goes very well with potato, rice or  pastas as a side. this cooking video will show you how to make that beautiful sauce.

 

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FCA

Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

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