Lemon Sole Goujons With Cream And Mushroom Sauce

Lemon Sole Goujons with Cream and Mushroom Sauce

Serves 4

A light supper to enjoy on a warm evening


  • 4 latge skinned lemon sole fillets
  • 100g/4 oz unsalted butter
  • 150g/6 oz mushrooms, sliced
  • 50g plain flour
  • 6 tbsp single cream
  • Salt & Pepper
  • Juice of half a lemon
  • Lemon wedges and chopped parsley to garnish


  1. Cut sole fillets into strips, then roll them in seasoned flour and fry gently in 50g/2 oz of butter until golden
  2. Melt the remaining butter in a small pan and cook the sliced mushrooms until they are soft, stir in 3 tbsp of cream and cook until reduced.
  3. Add salt & pepper to taste and the remaining cream.
  4. Put the fish on a serving dish, squeeze over the lemon juice, pour on the mushroom sauce and garnish. Serve with either fresh vegetables or a well-seasoned salad. 
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