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Lemon Sole with White Wine Sauce |
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| Serves 4 |
Prep 5 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
8 lemon sole fillets
Keep the bones
For the stock:
Fish bones
¼ fennel bulb
½ shallot, peeled & diced
1 celery stick, sliced
1 small leek, sliced
6 white peppercorns
Water to cover
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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 salad leaves
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Place the fish bones, fennel,
shallot, celery, leek and peppercorns into a pan.
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Cover with water then bring to
the boil and simmer for 20 minutes. Sieve into a jug.
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Put a piece of paper into the
bottom of a bamboo steamer. Place the steamer over a
saucepan containing water on a low boil.
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Roll up the sole fillets and
place onto the paper. Season then steam for 2 to 3
minutes.
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To make the sauce pour the
wine into a saucepan and add 200ml stock.
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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.
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Place the fish onto a plate
lined with kitchen paper, then serve onto plates.
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Spoon over the sauce then
garnish with the salad leaves.
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DAILY
DINNERS 
