Cornish Sole Meuniere

Serves 1

Ingredients:

• Portico Premium Pan-Ready Cornish Sole (1 x Each)
• Fresh Kitchen Fish Veloute (100ml)
• Fine White Devon Crab Meat (75g)
• Pommes Anna (2 x Each)
• Purple Sprouting Broccoli (75g)
• Large Lemon (0.3 x Each)
• Micro Leaf Lemon Balm (2g)

Method:

• Cook the Sole from defrost in a pan with a little butter then into an oven until cooked through.
• Add the crab meat to the veloute and warm through in a pan. 
• Plate up the Sole, pour over the crab veloute, garnish with the lemon balm and serve with the pomme anna and sprouting broccoli. 

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