- 4 dressed baby soles, about 300g
- 50 g butter
- 1 tablespoon olive oil
- 3/4 cup cream
- 1/2 cup verjuice
- 1 clove garlic, crushed
- Salt and black pepper
- 400 g spaghetti, freshly cooked
- Chives for garnishing
Rinse the soles and pat dry. Heat the butter and oil in a wide pan. Add the fish and fry until golden brown and just cooked. Remove.
Pour off the fat. Pour in the cream and verjuice. Add the garlic and bring to a bubble. Simmer until slightly reduced.
Flake the fish off the bone with a fork directly into the pan.
Season to taste.
Turn the well-drained hot pasta into the pan and mix together. Check seasoning.
Garnish with chives and serve immediately.