Vanilla-scented sole fillets
8 sole fillets
8 vanilla pods
1 ⅔ cups low-fat single cream, 4% fat
Salt and pepper
Heat the cream in a small pan.
Cut each vanilla bean in 2 then cut again lengthwise. Remove the seeds, add them to the hot cream and leave to infuse for about 30 minutes.
Wrap the sole fillets around the vanilla pods and hold them in place with a toothpick.
Re-heat the vanilla-scented cream and poach the fillets in it for about 5 minutes.
Serve and enjoy.
Pairs Well With
I found this recipe on a French cooking site, while looking for some low-fat fish recipe. And it's so easy and tasty!