Ingredients

  • 4 lemon sole fillets, skinned
  • Knob of butter
  • Salt and pepper
Sauce
  • 100ml double cream
  • 100ml fish stock ( made from the bones)
  • ½ shallot, peeled and sliced
  • 1 leek sliced
  • 50ml wine
  • Splash of vermouth
  • Knob of butter
To finish
  • 1 small bunch chives, chopped
To serve
  • 25g butter
  • Splash of water
  • Selection of baby vegetables turnips, carrots, leeks courgettes

Method

  1. Put the bones from the fish in a pan with cold water, onion  and leek. Bring to the boil then simmer for 20 minutes and drain. Season the inside of the fish, then heat a non-stick pan, add the oil, then the fish and cook for 2 minutes. Flip the fish over, add the butter then cook for another 2 minutes.
  2. Put the double cream, stock, wine and Vermouth into a small saucepan. Bring to the boil then simmer and reduce by half. Finish with the butter and chives.
  3. In another pan, add a splash of water and butter and, when boiling, add the vegetables. Cook for 2 to 3 minutes.
  4. On a tray lined with a jay cloth, drain the fish and vegetables.
  5. Put the vegetables in the centre of the plate with the fish on the side. Spoon over sauce.

Ingredients

  • 4 lemon sole fillets, skinned
  • Knob of butter
  • Salt and pepper
Sauce
  • 100ml double cream
  • 100ml fish stock ( made from the bones)
  • ½ shallot, peeled and sliced
  • 1 leek sliced
  • 50ml wine
  • Splash of vermouth
  • Knob of butter
To finish
  • 1 small bunch chives, chopped
To serve
  • 25g butter
  • Splash of water
  • Selection of baby vegetables turnips, carrots, leeks courgettes

Method

  1. Put the bones from the fish in a pan with cold water, onion  and leek. Bring to the boil then simmer for 20 minutes and drain. Season the inside of the fish, then heat a non-stick pan, add the oil, then the fish and cook for 2 minutes. Flip the fish over, add the butter then cook for another 2 minutes.
  2. Put the double cream, stock, wine and Vermouth into a small saucepan. Bring to the boil then simmer and reduce by half. Finish with the butter and chives.
  3. In another pan, add a splash of water and butter and, when boiling, add the vegetables. Cook for 2 to 3 minutes.
  4. On a tray lined with a jay cloth, drain the fish and vegetables.
  5. Put the vegetables in the centre of the plate with the fish on the side. Spoon over sauce.