Sole in cream and yogurt sauce

Posted on September 30, 2004 in Fish

Directions

  1. Defrost the fish fillets and place them in a buttered frying pan.
  2. Mix the cream with the yogurt, the basil, the salt and the pepper.
  3. Pour the mixture over the fish fillets.
  4. Cover the frying pan and bring fillets to a boil.
  5. Then lower the heat and simmer for 5 – 10 more minutes.

Ingredients

  • 500 – 600 gr frosted sole fillets
  • 125 gr (1/2 cup) yogurt
  • 125 gr (1/2 cup) cream
  • Butter for frying
  • Salt
  • Fresh pepper
  • Basil

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