Spaghetti sole

Spaghetti sole

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  • 3 - 4
  • Easy
  • Dairy free Pescatarian
  • 10 minutes
  • 15 minutes
  • Klein Constantia Rhine Riesling


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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