Sole fillet with cider sauce

Preparation – 10 minutes

Peel and finely chop the onion. Pat the sole fillets dry using paper kitchen towels and season them with pepper and salt. Heat a knob of butter along with a dash of olive oil in a large skillet.  

Cook the fish a few minutes on both sides until they're beautiful golden brown. Transfer the fish to a plate and cover with tin foil.  

Finishing the sole fillet with cider sauce – 15 minutes

Heat the skillet again and add some more butter if needed and sauté the onion for a few minutes. Add lemon juice and apple cider and bring to a boil. Add lemon zest and mustard and let it reduce for a few minutes.

Add crème fraîche and season with pepper and salt. Transfer the sole fillets back into the sauce and heat it for a few minutes. Serve with pasta and a salad, enjoy!