This is a wonderful flavoured dish, looks impressive and tastes amazing. The sauce goes well with any poached white fish, turbot, plaice & especially lemon sole. You can use sparkling wine as a substitute but it won’t taste as good and to add a cheffy touch blend for 1 minute before serving. You can also add a few prawns to the finished sauce.

Serves 2

Fish
2 x filleted lemon sole (how to fillet your sole) (save bones for fish stock)
200ml white wine
salt & pepper

Sauce
25g butter
30g very finely chopped shallots
30g button mushroom finely sliced (only use button or you will colour the sauce)
200ml Champagne
150ml fish stock (gently simmer fish bones, 1/2 onion, chopped 1/2 carrot and one chopped celery stalk for 10 minutes)
150ml double cream
salt & white pepper

bag of washed spinach

Sauce Melt 1/2 the butter in a saucepan and the shallots and sweat for 1 minute
Add the mushrooms and cook for a further 2 minutes, stirring
Pour in the Champagne and reduce by one-third
Add fish stock and reduce by half
Pour in the cream and reduce until the sauce lightly coats the back of a spoon
Pass through a sieve into a clean pan
Whisk in the rest of the butter and season to taste.

Fish Roll up the fillets and secure with a cocktail stick – also useful for turning.
Place in the white wine, season and cook for 2 minutes each side.

Spinach Pour a slug of olive oil in a large pan and cook until wilted
Drawn before serving.

Make a bed of spinach and place the sole on top, pour over the sauce and serve

Wine: 2010 Cheverny Blanc, Pascal Bellier

, ,
Similar Posts
Latest Posts from The Dorset Foodie Family

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.