Ingreadient :

• 1 large Dover Sole, skinned and trimmed
• Butter
• 1 bunch of English asparagus, prepped
• 1 tbsp petit pois peas, podded and shelled
• Chives, chopped
• 1 bottle of Morston Hall Champagne
• 100g butter
• 1 large shallot, peeled and chopped
• 1 small carrot, peeled and chopped
• 200 ml Champagne
• 6 button mushrooms, sliced
• 300 ml fish or white chicken stock
• 300 ml cream
• Lemon juice

Direction :

1. In a pan sauté off the shallot in the butter.  When softened add the carrot and mushrooms, then add the Champagne and reduce.  Add the stock and reduce again down by half.  Now add the cream and reduce. Add the lemon juice.
2. Strain through a fine sieve and reheat till you have the desired consistency.  Finally, before serving add another splash of Champagne to liven the sauce up.  Throw in plenty of chopped chives and serve with the Dover Sole.
3. A bunch of English asparagus prepped how you like.  Have ready a pan with equal butter and water and cook the asparagus for 2 minutes in the emulsion.  Add the peas and serve.
4. Remove the head and tail using a sharp knife, skin and trim.  Cut down the middle lengthways, down the centre of the fish.  This will give you 2 fillets, then cut across to give you 4 fillets on the bone. Dust with seasoned flour, and add more salt & pepper.
5. Now heat a frying pan with a splash of oil, add the fillets and start to colour.  Add a generous knob of butter and spoon over the fish.  Remove from the pan and place in a moderate oven at 210C for about 10-15 minutes (depending on the size of the fish).
6. Take out and serve with the asparagus, the peas and Champagne sauce.