Sole Nantua

🛒 Ingredients

• Sole Fillets 200 g · 180 kcal
• Unsalted Butter 15 g · 110 kcal
• Crayfish Butter 15 g · 110 kcal
• All-purpose Flour 15 g · 54 kcal
• Whole Milk 150 g · 96 kcal
• Heavy Cream 50 g · 175 kcal
• Cooked Crayfish Tails 50 g · 40 kcal
• Dry White Wine 30 g · 24 kcal
• Lemon Juice 5 g · 1 kcal
• Fresh Parsley 2 g · 1 kcal

👨‍🍳 Instructions

1. Season the sole fillets with salt and white pepper. Pan-fry or gently poach the sole fillets until just cooked through, about 2-3 minutes per side; set aside and keep warm.
2. For the Nantua sauce, melt half of the unsalted butter in a saucepan over medium heat, then whisk in the all-purpose flour to create a roux; cook for 1 minute.
3. Gradually whisk in the whole milk until the sauce is smooth and thickened into a béchamel. Stir in the remaining crayfish butter, heavy cream, and dry white wine.
4. Bring the sauce to a gentle simmer, then stir in the cooked crayfish tails and a squeeze of lemon juice. Season to taste with salt and white pepper.
5. To serve, place the warm sole fillets on individual plates. Spoon a generous amount of Nantua sauce over each fillet and garnish with fresh chopped parsley.