Sole fillets in a strawberry sauce
Poached sole fillets, simmered in a white wine broth, served over buttered spinach and topped with a strawberry sauce enhanced with Tabasco.
This surprising recipe combines delicate fish with a slightly spicy strawberry sauce and buttered spinach.
Ingredients and directions
- Prep time30 min
- Cook time20 min
- Total50 min
- DifficultyMedium
- CostBudget
- Cooking methodPan-frying and sautéing in butter
- Estimated cost$7.18 $1.80 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.
- Gluten-free
Ingredients
people
- $1.60
- $3.08
- $1.82
- $0.29
- $0.14
- $0.04
- $0.21
Prices from US supermarkets for 5 of 7 ingredients; Belgian prices for the rest.
Directions
- Wrap the sole fillets in pastry and surround them with thin strips of blanched leek. ≈ 3 min
- Poach the rolls in vegetable stock seasoned with white wine.
- Sauté the spinach in butter with the chopped onion and minced garlic until the onion becomes translucent.
- Combine the washed strawberries, then dip them in the warm butter. Add a drop of chili sauce. ≈ 4 min
- Drizzle the spinach and fish with a strawberry sauce, and serve. ≈ 2 min
The bill
Sole fillets in a strawberry sauce
- One piece of leek$1.60
- 250 g of spinach$3.08
- 50 cl of vegetable stock$1.82
- 8 cl of dry white wine$0.29
- 1 tablespoon of butter$0.14
- Half a clove of garlic$0.04
- 1 small onion$0.21
Total$7.18
that's $1.80 per person
Estimated price; varies by store.
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