Reduce chicken stock, garlic and fish stock together until slightly sticky.
Melt butter until it becomes nut brown. Pour boiling stock onto the butter, stir together then pass through a muslin cloth. Add the shrimps, tomato and chives.
Quickly pan fry the sole. Season with a little salt, pepper and lemon and serve with the sauce.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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