Sole with Cream and Parmesan
For 4 servings. Sole fillets baked under an herbed cream sauce with parsley, lemongrass, garlic and capers, topped with parmesan.
Ingredients
| 30 g | parsley | |
| 10 g | lemongrass | |
| 2 cloves | garlic cloves | |
| 400 ml | cooking cream | |
| 2 tbsp | 30 ml | capers (in oil) |
| — | salt | |
| — | freshly ground black pepper | |
| 1 pinch | nutmeg | |
| 8 pcs | sole fillets (each 600 g) | |
| 1 tbsp | 15 ml | oil for the tray |
| 4 tbsp | 60 ml | parmesan |
Instructions
- Preheat the oven to 200 degrees.
- Rinse the parsley and lemongrass, shake to dry, pull the leaves from the stems and chop finely. Peel the garlic, press it and stir into a bowl with the cream, herbs and capers, and season with salt, black pepper and nutmeg.
- Rinse the fillets and pat dry. Grease the baking tray and arrange the fillets. Pour over the cream mixture and sprinkle with parmesan. Bake 15-20 minutes until golden.