Lemon Sole Fillets with Grapefruit Sauce

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 224 Kcal


  • 2 grapefruit, rinsed with hot water, a little zest thinly peeled, juice squeezed out, passed through a sieve
  • 2 tbsp. sugar
  • Water, boiling
  • 4 chervil stems
  • 1.5 dl single cream for sauces
  • 1 tsp. green peppercorns in oil, rinsed with cold water, drained
  • a little clarified butter
  • 6 genuine lemon sole fillets (approx. 400 g), cut in half lengthways
  • 0.5 tsp. salt
  • 4 sprig chervil


  • Cut the grapefruit peel into wafer-thin strips, briefly blanch in a little boiling water, remove, drain and set aside. Bring the grapefruit juice (approx. 300 ml) to the boil with the sugar, chervil and pepper, reduce the heat and reduce the liquid to approx. 200 ml. Remove the chervil. Add the cream, simmer for approx. 2 mins. until cooked, add salt.
  • Heat the clarified butter in a non-stick frying pan. Fry the fish fillets in batches for approx. 2 mins. on each side, season with salt.

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