Ingreadient :

• 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

Direction :

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.