← All recipes

🍽️ Pan-fried Sole Sole with Mushrooms and Spring Onions

457 kcal · 30 min · 4 servings

Ingredients

• 2 bunches spring onions
• 300 g small button mushrooms
• 150 g chanterelles
• 8 Dover sole fillets (40–60 g each)
• salt
• pepper
• 4 tbsp wheat flour Type 1050
• 50 g butter
• 2 tbsp lemon juice

Instructions

1. 1. Thoroughly wash the spring onions.
2. 2. Slice the spring onions diagonally into thin rings.
3. 3. Clean the button mushrooms and chanterelles of any dirt.
4. 4. Halve large button mushrooms if necessary.
5. 5. Rinse the sole fillets under running water.
6. 6. Pat the fillets completely dry with kitchen paper.
7. 7. Season the fillets with salt and pepper.
8. 8. Lightly dust the fillets with flour.
9. 9. Divide the butter between two large non-stick pans.
10. 10. Heat the butter in both pans.
11. 11. Fry the mushrooms and spring onions in one pan.
12. 12. Turn the mushroom mixture occasionally.
13. 13. Fry the mushroom mixture for 5 to 7 minutes.
14. 14. Season the mushroom mixture with salt and pepper.
15. 15. Fry the sole fillets in the second pan.
16. 16. Fry the fillets on both sides.
17. 17. Fry the fillets for a total of 5 to 6 minutes.
18. 18. Place the cooked sole onto the plates.
19. 19. Distribute the mushroom mixture over the sole.
20. 20. Drizzle the dish with lemon juice to taste.

Nutrition per serving

• kcal: 457
• Protein: 59 g · Fett/Fat: 15 g · Carbs: 19 g