100
Sole in a champagne sauce
Serves 4
Ingredients:
450 g (1 lb) lemon sole fillets
Juice of 1 lemon
Salt and pepper
For the sauce:
10 g (
1
/
2
oz) butter
1 shallot, finely diced
200 ml (7 fl oz) champagne
275 ml (
1
/
2
pint) sour cream
Salt and pepper
A squeeze of lemon juice
20 g (
3
/
4
oz) butter
Method:
1. Clean the fish, drizzle with lemon juice and
season with salt and pepper. Place in a
perforated steam container and steam for 4
minutes at 85°C.
2. Meanwhile, melt the butter in a pan. Gently
fry the shallot until translucent in colour. Add
the champagne and reduce by half. Pass the
mixture through a sieve.
3. Stir in the cream and lemon juice and then
season with salt and pepper. Add the butter
and beat until smooth. Stir in the prawns and
cook for a few minutes.
4. Serve the fish hot together with the sauce on
a bed of seasonal steamed vegetables.
