Lemon Sole with White Wine Sauce
This fantastic fish is one of James' favourites. It is from the same family as plaice and turbot. Here it is served with a classic white wine sauce.
Ingredients
- 8 lemon sole fillets
- Keep the bones
For the stock:
- Fish bones
- ¼ fennel bulb
- ½ shallot, peeled and diced
- 1 celery stick, sliced
- 1 small leek, sliced
- 6 white peppercorns
- Water to cover
For the sauce:
- 50ml white wine
- 100ml fish stock
- 50ml double cream
- salt and pepper
- 25g butter
- 1 small bunch chives, chopped
To garnish:
- 1 small bunch watercress
Method
Place the fish bones, fennel, shallot, celery, leek and peppercorns into a pan.
Cover with water then bring to the boil and simmer for 20 minutes. Sieve into a jug.
Put a piece of paper into the bottom of a bamboo steamer. Place the steamer over a saucepan containing water on a low boil.
Roll up the sole fillets and place onto the paper. Season then steam for 2 to 3 minutes.
To make the sauce pour the wine into a saucepan and add 200ml stock.
Bring to the boil, reduce by half then add the cream and reduce by half again. Whisk in the butter, chives, salt and pepper then season.
Place the fish onto a plate lined with kitchen paper, then serve onto plates.
Spoon over the sauce then garnish with the watercress.
Ingredients
- 8 lemon sole fillets
- Keep the bones
For the stock:
- Fish bones
- ¼ fennel bulb
- ½ shallot, peeled and diced
- 1 celery stick, sliced
- 1 small leek, sliced
- 6 white peppercorns
- Water to cover
For the sauce:
- 50ml white wine
- 100ml fish stock
- 50ml double cream
- salt and pepper
- 25g butter
- 1 small bunch chives, chopped
To garnish:
- 1 small bunch watercress
Method
Place the fish bones, fennel, shallot, celery, leek and peppercorns into a pan.
Cover with water then bring to the boil and simmer for 20 minutes. Sieve into a jug.
Put a piece of paper into the bottom of a bamboo steamer. Place the steamer over a saucepan containing water on a low boil.
Roll up the sole fillets and place onto the paper. Season then steam for 2 to 3 minutes.
To make the sauce pour the wine into a saucepan and add 200ml stock.
Bring to the boil, reduce by half then add the cream and reduce by half again. Whisk in the butter, chives, salt and pepper then season.
Place the fish onto a plate lined with kitchen paper, then serve onto plates.
Spoon over the sauce then garnish with the watercress.
