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8 ounces of sole filet
1 each lemon juice
1 glass of white wine
2 table spoon of soft butter
1 each peeled jumbo carrots
1 each potatoes roasted in piecies
2 each steam green beans
2 each steam yellow beans
1 teaspoon of Dijon mustard

Sauteed sole filet with lemon mustard sauce


Prepare the carrots, the green beans and the roasted potatoes. In a large frying pan heat it up with the oil and the butter floured the sole filet and sauteed them gently seasoned with sea salt and black pepper, remove them from the fat, discard the grease and de-glaze the fry pan with the lemon juice and the wine add the Dijon mustard and the butter, simmer to reduce, and arrange the vegetable and the roasted potatoes in a oval dinner plate, with the sauteed sole cover with the reduce lemon mustard sauce.